Jumbo Lump Crab Cake Sandwiches (Baltimore-Style)
Made with high-quality jumbo lump crab and minimal filler, these Baltimore-style crab cakes let the seafood shine. Lightly seasoned with Old Bay and fresh herbs, they’re restaurant-worthy yet easy to make at home. Just as delicious over a crisp salad as they are on sandwiches.
Servings: 7 sandwiches
Calories: 570kcal
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
- 2 Tbsp mayonnaise
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped dill or tarragon
- 2 tsp Dijon mustard
- 2 tsp Old Bay seasoning
- 1 tsp Worcestershire
- 1 tsp lemon zest
- 1 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
Serving Suggestions
- Tomatoes, thinly sliced
- Lettuce
- 7 Brioche buns
- Homemade tartar sauce
- Flaky sea salt
Instructions
- Make the tartar sauce. Combine 1 cup mayonnaise, 2 Tbsp sweet pickle relish, 2 Tbsp shallots, 1 tsp Dijon, 2-3 Tbsp lemon juice, ¾ tsp Kosher salt, and ¼ tsp black pepper in a large bowl, then whisk to combine. Refrigerate until ready to use.
- Mix wet ingredients and spices. Combine 1 egg, 2 Tbsp mayonnaise, 2 tsp Old Bay, 2 tsp Dijon, 1 tsp Worcestershire, 2 Tbsp parsley, 2 Tbsp dill, 1 tsp salt, and ¼ tsp pepper in a large mixing bowl, then whisk well.
- Form the crab cake mixture. Add 1 lb crab meat and ⅔ cup Ritz cracker crumbs, then mix gently until just combined.
- Portion the crab cakes. Use a large cookie scoop to portion mixture into equal size crab cakes. One pound 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).
- 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.
- 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!
Notes
- Crab: Use jumbo lump (not claw) for sweeter flavor and delicate texture. Always pick through for shells and cartilage.
- Note: Nutrition facts include crab cake, brioche bun, and tartar sauce (not additional toppings).
- Appetizer option: Form 1–2 Tbsp patties and pan-fry 1–2 minutes per side over medium heat. Serve with tartar, 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
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