If you’re a seafood lover, there’s nothing quite like a perfectly crispy, golden-brown crab cake sandwiched between a buttery brioche bun. This Crab Cake Sandwich recipe delivers on all fronts—flavor, texture, and ease of preparation. Whether you’re making a quick weeknight meal or impressing guests at a summer cookout, these crab cakes will be the star of the show.
Why You’ll Love This Recipe
This recipe is perfect for seafood lovers who appreciate fresh flavors and minimal filler. Many crab cake recipes rely heavily on breadcrumbs, but this one uses Ritz crackers, which add a touch of buttery flavor without overwhelming the delicate sweetness of the crab. The homemade remoulade sauce takes things up a notch, adding a tangy, herby punch that perfectly complements the crispy crab cakes.
Who is This Recipe For?
- Seafood lovers – If you love crab, these sandwiches highlight the crab’s natural flavor without too many overpowering ingredients.
- Home cooks – This recipe is easy enough for anyone to follow while still feeling gourmet.
- Party hosts – These sandwiches make for an elegant but effortless dish to serve at gatherings.
Ingredients
Crab Cakes:
- 1 lb jumbo lump crab meat
- 2/3 cup Ritz cracker crumbs (about 16-18 crackers)
- 1 egg, lightly beaten
- 1/4 cup mayonnaise
- 1/2 small shallot, finely minced
- 1 tablespoon minced fresh tarragon leaves
- 2 tablespoons minced chives
- 2 teaspoons hot sauce (like Crystal brand)
- 1 teaspoon lemon zest
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil
- 2 tablespoons unsalted butter
Remoulade Sauce:
- 3/4 cup mayonnaise
- 1/2 small shallot, finely minced
- 3 tablespoons finely minced cornichons or gherkins
- 1 tablespoon whole grain mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon Old Bay seasoning
- 1 tablespoon minced fresh tarragon leaves
- 1 tablespoon minced fresh chives
Sandwich Ingredients:
- 4 brioche buns, toasted
- 1 ripe tomato, sliced
- 4-8 butter lettuce leaves
- Lemon wedges for serving
Kitchen Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Rolling pin or food processor (for cracker crumbs)
- Nonstick skillet
- Fish spatula
- Parchment-lined baking sheet
Instructions
Step 1: Make the Remoulade
The remoulade sauce gets better as it sits, so it’s best to prepare it in advance. In a bowl, mix all the sauce ingredients together and stir well. Adjust seasoning with salt and pepper. Store in an airtight container in the fridge.
Step 2: Prepare the Cracker Crumbs
Crush the Ritz crackers in a Ziplock bag using a rolling pin, or pulse them in a food processor until they’re finely ground.
Step 3: Mix the Crab Cake Ingredients
In a large mixing bowl, whisk together the mayonnaise, egg, shallot, tarragon, chives, hot sauce, lemon zest, and Old Bay until smooth. Gently fold in the crab meat and cracker crumbs, being careful not to break up the crab too much. Refrigerate for 15 minutes.
Step 4: Shape the Crab Cakes
Divide the mixture into four equal portions and shape them into 4-inch diameter patties. Place them on a parchment-lined baking sheet and refrigerate for 30 minutes to 1 hour.
Step 5: Fry the Crab Cakes
Heat a nonstick skillet over medium heat and add the oil and butter. Once the butter is melted and foamy, carefully place 2-3 crab cakes in the pan. Fry for 2-4 minutes per side, until golden brown. Flip carefully using a fish spatula. Once cooked, transfer to a plate and squeeze lemon juice over them.
Step 6: Assemble the Sandwiches
Spread remoulade sauce on the bottom of each toasted brioche bun. Layer with butter lettuce, a crab cake, and a slice of tomato. Top with more remoulade, add the bun, and serve with extra lemon wedges.
Tips & Tricks
- Use fresh crab meat – Fresh jumbo lump crab makes all the difference in texture and flavor.
- Chill the mixture – Refrigerating the crab mixture before cooking helps it hold together better.
- Don’t overmix – Gently fold the ingredients to keep the crab cakes from becoming dense.
- Toast the buns – Lightly toasting the brioche buns prevents them from getting soggy.
Recipe Variations
- Spicy Kick: Add an extra teaspoon of hot sauce or a pinch of cayenne pepper to the crab cake mixture.
- Gluten-Free: Swap out the Ritz crackers for gluten-free crackers.
- Dairy-Free: Use dairy-free butter or oil for frying.
How to Store & Reheat
- Refrigerate Leftovers: Store leftover crab cakes in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a skillet over medium heat for a few minutes per side until crispy.
- Freeze: Freeze uncooked crab cakes for up to 2 months. Thaw overnight before cooking.
Best Drink & Side Pairings
- Drinks: Pair with a crisp white wine like Sauvignon Blanc or a light beer.
- Sides: Serve with sweet potato fries, coleslaw, or a simple arugula salad.
FAQs
Can I bake the crab cakes instead of frying them?
Yes! Bake at 375°F for about 12-15 minutes, flipping halfway through, until golden brown.
What if I can’t find Ritz crackers?
You can substitute with Panko breadcrumbs or crushed saltine crackers.
How do I prevent my crab cakes from falling apart?
Make sure to refrigerate the mixture before shaping and cooking. The chilling time helps them hold their form.
Final Thoughts
These Crab Cake Sandwiches are a true delight, offering the perfect balance of flavors and textures. Whether you’re making them for a special occasion or a casual meal, they’re sure to impress.
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