Crab Cake Sandwich Recipe

Prepare crab meat

Gently inspect the jumbo lump crab meat for any shells or cartilage and remove them. Place the crab in a large mixing bowl and break up the lumps slightly with your hands or a fork so pieces remain large but manageable.

In a small bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, chopped parsley, sliced scallion, Old Bay, salt, and black pepper until smooth.

Add the wet mixture to the bowl with crab meat and gently fold to combine. Add 1 cup panko breadcrumbs and fold just until incorporated. The mixture should hold together when gently pressed but still be dominated by crab pieces. Do not overmix.

Cover the bowl and refrigerate 20–30 minutes to help the mixture firm up for shaping.

Divide the chilled crab mixture into 4 equal portions (about 4 oz each for 4 sandwiches). Using lightly oiled hands or a spatula, form each portion into a patty about 3½ inches in diameter and ¾ inch thick. Place patties on a baking sheet lined with parchment.

Spread the ½ cup panko for coating on a shallow plate. Lightly press the top and bottom edges of each patty into the panko to give a light crust. Avoid coating the entire surface heavily; just enough to add texture.

Heat a large skillet over medium heat. Add butter and oil and allow butter to melt and foam but not burn. Swirl to coat the pan.

Add crab cakes (work in batches if necessary) and cook undisturbed 3–4 minutes until a golden crust forms on the bottom. Carefully flip using a wide spatula and cook the other side 2–3 minutes more until golden and heated through. Internal temperature should reach 145°F (63°C) if you check with a thermometer.

Transfer cooked crab cakes to a wire rack or paper towel–lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.

Toast the buns in the skillet for 30–45 seconds face-down in the leftover butter/oil until lightly golden.

Spread about 1–2 tablespoons of tartar sauce or remoulade on the bottom bun. Place a lettuce leaf on top, then a warm crab cake, a tomato slice, and additional sauce on the top bun if desired. Serve with a lemon wedge alongside.

Repeat to assemble remaining sandwiches and serve immediately so the crab cakes remain crisp.