Crabby Patty Recipe

Prepare and toast rolls

Split brioche rolls horizontally. Lightly brush cut sides with softened butter (or olive oil). Heat a skillet over medium heat and toast cut sides 1–2 minutes until golden and just crisp. Keep warm.

Combine crab cake ingredients

In a bowl, gently mix lump crab meat, panko, mayonnaise, Dijon, Worcestershire, beaten egg, parsley, green onion, old bay, lemon zest, salt, and pepper. Mix just until combined — avoid breaking up large lumps of crab. If mixture seems too wet, add up to 1–2 tbs additional panko; if too dry, add 1 tbs mayonnaise.

Form patties

Divide mixture into 4 equal portions (about 4 oz each). Gently form into compact patties about 3 to 3½ inches wide and ¾ inch thick. Refrigerate on a tray for 15–20 minutes to help them set (optional but recommended).

Cook crab cakes

Heat a heavy skillet over medium heat. Add 2 tbs neutral oil and swirl to coat. When oil shimmers, carefully add crab cakes (do not overcrowd). Cook 3–4 minutes per side until golden brown and heated through, pressing lightly only once to promote contact with the pan. Transfer to a paper-towel-lined plate and keep warm in a low oven (around 200°F / 95°C) while finishing remaining cakes.

Whisk together mayonnaise, chopped sun-dried tomatoes, lemon juice, minced garlic, smoked paprika, salt, and pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly — flavors meld after 10–15 minutes.

In a medium bowl, toss julienned apple, shredded red cabbage, and carrot. Whisk apple cider vinegar, honey, olive oil, salt, and pepper to make a light dressing. Pour over the apple-cabbage mixture and toss to coat. Let sit 5–10 minutes to soften slightly, then drain any excess liquid before assembling.

To assemble each Crabby Patty: spread about 1–1½ tbs tomato aioli on both cut sides of the toasted brioche roll. Place a small handful (about 1/4 cup) of butter lettuce or mixed greens on the bottom half. Add a tomato slice if using. Set a hot crab cake on top of the greens. Spoon about 2 tbs apple slaw over the crab cake. Top with the remaining aioli on the top bun and close sandwich. Serve with lemon wedges on the side.

Serve immediately while crab cakes are warm. Optionally serve a small extra ramekin of tomato aioli and extra apple slaw on the side.