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Crab Cake Sandwich Recipe

Name: Tubby's Tank House Thunderbolts CRAB CAKE SANDWICH Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb lump crab meat; 3 tbs plain breadcrumbs (preferably panko); 3 tbs mayonnaise; 1 egg, large; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 2 tbs fresh parsley, finely chopped; 1 scallion (green onion), finely chopped; 1 tsp lemon zest; 1 tsp lemon juice; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs unsalted butter (for frying); 1 tbs vegetable oil (for frying); 0.5 cup mayonnaise; 1 tsp Dijon mustard; 1 tsp lemon juice; 1 tsp capers, rinsed and finely chopped; 1 tsp cornichons or dill pickle, finely minced; 0.5 tsp hot sauce (such as Tabasco); 0.5 tsp paprika (sweet or smoked); 0.25 tsp Cajun or Creole seasoning; 1 tsp fresh parsley, finely chopped; 0.25 tsp salt; 0.125 tsp black pepper; 4 burger buns (or brioche buns), split; 2 tbs unsalted butter (for toasting buns); 4 leaves lettuce leaves (butter or romaine), rinsed; 1 tomato, sliced

Inspired by Tubby's Tank House Thunderbolt

Time50m

Serves4

Our original crab cake served on a freshly toasted bun with remoulade.

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Ingredients

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Crab Cakes

1 lb lump crab meat

3 tbs plain breadcrumbs (preferably panko)

3 tbs Mayonnaise

1 egg, large

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp Old Bay seasoning

2 tbs fresh parsley, finely chopped

1 scallion (green onion), finely chopped

1 tsp Lemon zest

1 tsp ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

2 tbs unsalted butter (for frying)

1 tbs vegetable oil (for frying)

Remoulade

1/2 cup Mayonnaise

1 tsp Dijon mustard

1 tsp ReaLemon lemon juice

1 tsp capers, rinsed and finely chopped

1 tsp cornichons or dill pickle, finely minced

1/2 tsp hot sauce (such as Tabasco)

1/2 tsp paprika (sweet or smoked)

1/4 tsp Cajun or Creole seasoning

1 tsp fresh parsley, finely chopped

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Sandwich & Garnish

4 burger buns (or brioche buns), split

2 tbs unsalted butter (for toasting buns)

4 leaves lettuce leaves (butter or romaine), rinsed

1 tomato, sliced

2 lemon wedges (optional)

Method

Crab Cakes

Prepare crab mixture

Gently pick through the lump crab meat to remove any shells or cartilage, being careful to keep lumps intact. In a medium bowl, whisk together 3 tablespoons mayonnaise, 1 large egg, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 2 tablespoons finely chopped parsley, finely chopped scallion, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined.

Fold the crab meat into the dressing mixture with a rubber spatula, stirring gently to avoid breaking up the lumps. Sprinkle 3 tablespoons breadcrumbs (panko) over the mixture and fold just until the mixture holds together when pressed. Do not overmix; the mixture should be cohesive but still loose. Taste a small pinch and adjust seasoning if necessary.

Form mixture into 4 equal patties (about 4 ounces / 1/4 lb each). Place shaped patties on a baking sheet lined with parchment and refrigerate for at least 20 minutes to firm up (this helps them keep shape while cooking). If time allows, chill up to 1 hour.

Cook crab cakes

In a large skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. Heat until butter foams and oil shimmers. Add crab cakes (do not overcrowd; cook in batches if necessary). Cook undisturbed for 3–4 minutes until golden brown, then carefully flip and cook 2–3 minutes more until both sides are golden and internal temperature reaches 145°F (63°C) or the center is hot and opaque. If they brown too quickly, reduce heat to medium-low and cover for the last minute. Transfer cooked cakes to a plate lined with paper towels and keep warm in a low oven (200°F / 95°C) if needed.

Remoulade

While crab cakes chill or cook, make the remoulade: In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon finely chopped capers, 1 teaspoon finely minced cornichon or dill pickle, 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1/4 teaspoon Cajun or Creole seasoning, 1 teaspoon finely chopped parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust acidity or heat as desired. Refrigerate until ready to assemble. The remoulade can be made a day ahead for deeper flavor.

Sandwich & Assembly

Toast the buns: Spread about 1/2 tablespoon butter on each cut side of the 4 buns. Heat a clean skillet or griddle over medium heat and toast the buttered sides until golden brown, 1–2 minutes. Alternatively, toast under a broiler briefly, watching closely.

Assemble sandwiches: Spread about 1 to 2 tablespoons of remoulade on the bottom half of each toasted bun. Place a lettuce leaf on top of the sauce to protect the bun from moisture. Set a warm crab cake on the lettuce, top with a thin slice of tomato (optional), a drizzle or dollop (about 1 tablespoon) more remoulade if desired, then crown with the top bun.

Serve: Serve each crab cake sandwich immediately with lemon wedges for squeezing over the crab cake and additional remoulade on the side. Recommended sides: fries, coleslaw, or a simple green salad.