Fried Crabcake Sandwich Recipe

Prepare mixture

Pick through lump crab meat to remove shells and cartilage; place in a large bowl and gently break up large lumps.

To the bowl add 1 cup panko, 1 cup mayonnaise, Dijon mustard, Worcestershire, Old Bay, chopped parsley, sliced green onions, lemon zest, 1 beaten egg, salt and pepper. Gently fold ingredients together until combined, taking care not to overwork the crab so lumps remain.

Taste a small portion of the mixture (you can pan-fry a teaspoon) and adjust seasoning if needed (more salt, lemon, or Old Bay).

Using a 4-ounce scoop or your hands, form the mixture into 4 evenly sized patties (about 3/4" thick). Place on a tray and chill in the refrigerator for 20–30 minutes to firm up; this helps them hold together for frying.

Set up three shallow bowls: (1) flour; (2) beaten eggs mixed with 1/4 cup milk; (3) 2 cups panko breadcrumbs. Lightly dredge each chilled crabcake in flour, shaking off excess, dip into the egg wash, then press into panko to coat all sides. Repeat for all patties.

In a heavy skillet (cast iron recommended) heat about 1 cup vegetable oil over medium heat until it reaches 350°F (about shimmering and a piece of panko sizzles). If you don't have a thermometer, oil should ripple and bubble gently when tested with breadcrumbs.

Carefully place 2 crabcakes (do not overcrowd) into the oil and fry until golden brown and crisp, about 3–4 minutes per side. Use a spatula to flip gently. Internal temperature should reach 145°F and centers should be hot. Transfer to a wire rack lined with paper towels to drain. Repeat with remaining cakes; add a few tablespoons of oil between batches if pan becomes dry.

While crabcakes chill or fry, whisk together 1 cup mayonnaise, Creole or Dijon mustard, ketchup, hot sauce, lemon juice, chopped capers, paprika, cayenne, minced garlic, salt and black pepper in a small bowl until smooth. Adjust heat with more hot sauce or cayenne and acidity with additional lemon juice to taste. Refrigerate until ready to serve.

Cook frozen fries according to package instructions (bake or fry) until crisp. Season with 1 tsp salt immediately after cooking and keep warm.

Butter and toast buns: spread softened butter on cut sides of each bun and toast in a skillet or under a broiler until golden, about 1–2 minutes.

Assemble sandwiches: spread about 2 tablespoons Cajun remoulade on the bottom bun, place a lettuce leaf, a tomato slice, then a hot crabcake, top with pickle slices and another teaspoon of remoulade on the top bun. Close sandwich.

Serve each crabcake sandwich with a generous portion of fries on the side and an extra ramekin of remoulade for dipping.