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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Crab cake sandwich on brioche bun with tartar sauce

Crab Cake Sandwich

Posted by: Ari Laing

Sweet, delicate jumbo lump crab meat is lightly seasoned then pan fried in patties that are perfect over salad or on buns! Serve with crisp lettuce, thinly sliced tomatoes, and homemade tartar sauce. These are the ultimate crab cake sandwiches!

recipe +-

Posted by: Ari Laing
Crab cake sandwich on brioche bun with tartar sauce
Print Recipe
5 from 3 votes

Crab Cake Sandwich

Sweet, delicate jumbo lump crab meat is lightly seasoned then pan fried in patties that are perfect over salad or on buns! Serve with crisp lettuce, thinly sliced tomatoes, and homemade tartar sauce. This is the ultimate crab cake sandwich!
Prep Time15 mins
Cook Time10 mins
Cooling Time1 hr
Total Time1 hr 25 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: baltimore crab cakes, crab cake sauce, old bay crab cake
Servings: 7 sandwiches
Calories: 570kcal
Author: Ari Laing

Equipment

  • Skillet or fry pan
  • Parchment paper
  • Baking sheet

Ingredients

For the tartar sauce

  • 1 cup mayonnaise
  • 2 Tbsp sweet pickle relish
  • 2 Tbsp shallots finely chopped
  • 1 tsp Dijon mustard
  • juice from 1 lemon about 2-3 Tbsp
  • ¾ tsp Kosher salt
  • ¼ tsp freshly ground black pepper

For the crab cakes

  • 1 large egg
  • 3 Tbsp mayonnaise
  • 2 Tbsp chopped parsley
  • 2 Tbsp chopped dill or tarragon
  • 2 tsp Dijon mustard
  • 2 tsp Old Bay seasoning
  • 1 tsp Worcestershire
  • 1 tsp lemon zest
  • 1 ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 lb jumbo lump crab meat picked through for cartilage and shells
  • 20 Ritz crackers ground into fine crumbs, or ⅔ cup breadcrumbs

For serving

  • Tomatoes thinly sliced
  • Lettuce
  • 7 Brioche buns
  • Homemade tartar sauce
  • Flaky sea salt

Instructions

  • Make the tartar sauce. Combine all tartar sauce ingredients in a large bowl, then whisk to combine. Refrigerate until ready to use.
    homemade tartar sauce in a bowl
  • Mix wet ingredients and spices. Combine egg, mayonnaise, Old Bay, Dijon, Worcestershire, fresh herbs, salt, and pepper in a large mixing bowl, then whisk well.
  • Form the crab cake mixture. Add crab meat and Ritz cracker crumbs, then mix gently until just combined.
    Mixing crab meat with seasonings in a bowl
  • Portion the crab cakes. Use a large cookie scoop to portion mixture into equal size crab cakes. 1 lb of crab meat will yield 7 crab cakes. Place on a parchment lined baking sheet, then refrigerate for 30 minutes (or up to 1 day).
    Forming crab cakes
  • Cook the crab cakes. When ready, gently form the crab cakes into uniform size and shape, pressing down slightly and smoothing the edges to form a flat, round circle. Heat 2 Tbsp unsalted butter over medium heat in a large skillet. Cook crab cakes for 2-3 minutes per side, or until golden brown and crispy.
    Pan frying crab patties
  • Serve immediately. Crab cakes are best served hot from the skillet. Enjoy over a salad or, as shown here, on brioche buns with tartar sauce, sliced tomatoes, and avocado. Don't forget a pinch of flaky sea salt, always!
    Crab cake sandwich on brioche bun with tartar sauce

Notes

  • You want to purchase jumbo lump crab meat, not the claw meat. Jumbo lump is larger, sweeter, and will create a lighter, more delicate overall crab cake.
  • Make sure to pick through the crab meat for cartilage and shells before using! 
  • Nutrition facts include crab cake, brioche bun, and tartar sauce -- they do not include additional toppings, such as avocado, tomatoes, and lettuce.
  • Want to serve these as an appetizer at a holiday or cocktail party? Follow the instructions, but portion the mixture into 1-2 Tbsp patties. Pan fry for 1-2 minutes over medium heat, then serve on a tray with tartar sauce, aioli, or remoulade. 

Nutrition

Serving: 1crab cake | Calories: 570kcal | Carbohydrates: 50g | Protein: 23g | Fat: 31g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 2111mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin A: 976IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!