Jumbo Crab Cake Sandwich Recipe

Prepare crab meat

Place the lump crab meat in a large bowl and gently pick through it with your fingers to remove any shells and to break up any very large lumps. Handle gently to keep lumps intact as much as possible.

Make binder

In a separate small bowl whisk together 3 tbs mayonnaise, 1 tsp Dijon, 1/2 tsp Worcestershire, 1 tbs lemon juice and the lightly beaten egg until smooth.

Combine

Add the binder mixture to the crab meat. Add 1/2 cup breadcrumbs, 2 tbs chopped parsley, 1 tsp Old Bay, 1/2 tsp salt and 1/4 tsp pepper. Gently fold the ingredients together with a rubber spatula or spoon until just combined; avoid overmixing to keep the crab chunky.

Form cakes

Divide the mixture into 4 equal portions (about 4 oz each) and gently form into patties roughly 3 1/2" in diameter and about 3/4" thick. Place the formed patties on a tray and refrigerate for at least 20 minutes to firm up (or up to 1 hour).

Cook crab cakes

Heat a large skillet over medium heat. Add 1 tbs vegetable oil and 1 tbs butter. When the butter foams and is hot, add the crab cakes (work in batches if needed) and cook undisturbed until golden brown on the bottom, about 3–4 minutes. Carefully flip and cook the second side until golden and cooked through, another 3–4 minutes. Internal temperature should reach 145°F (63°C) or cakes should be firm and hot through. Transfer cooked cakes to a plate lined with paper towel and keep warm in a low oven (200°F/95°C) while you toast buns and assemble.

Make sauce/spread

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp hot sauce (if using) and 1 tsp chopped capers (if using). Season with salt and pepper to taste. Stir until smooth.

Prepare buns and toppings

Heat a small skillet or griddle over medium-low. Spread 1 tbs butter (or oil) onto cut sides of the 4 buns. Toast buttered cut sides in the skillet until golden, 1–2 minutes. Lay out lettuce leaves, tomato slices and thin red onion rings.

Assemble sandwiches

Spread a generous tablespoon of the mayonnaise mixture on both top and bottom bun halves. Place a lettuce leaf on the bottom bun, then a warm crab cake, a slice or two of tomato and a few onion rings if using. Top with the bun crown. Serve immediately with lemon wedges for squeezing over the crab cake.

Serving suggestion

Serve each sandwich with extra sauce on the side and a simple green salad or fries. Leftover crab cakes keep refrigerated for up to 2 days; reheat gently in a skillet to maintain texture.