Crab Cake Sandwich with Old Bay Mayo

crab cake sandwich with green leaf lettuce and tomato on brioche bun.

The crab cakes are cooked until they develop a perfectly crisp, golden-brown exterior and layered onto the sandwich and garnished simply by marinated slices of tomato, lettuce and a bit of Old Bay remoulade.

Course Sandwich

Cuisine American

Prep Time 15

Cook Time 20

Servings

Calories 968kcal

Author Kylie Mazon-Chambers

Ingredients

For the crab cakes:

1 egg, beaten
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
1 tablespoon minced shallot
1 tablespoon freshly squeezed lemon juice
⅛ teaspoon cayenne pepper
1 cup crushed buttery snack crackers (I use Ritz®)
1½ tablespoons chopped flat-leaf parsley
16 ounces lump crabmeat
Kosher salt, as needed
Freshly ground black pepper, as needed
4 tablespoons extra-virgin olive oil, divided

For the Old Bay remoulade:

½ cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon chopped chives
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon Old Bay Seasoning
2 cloves garlic, minced
Kosher salt, as needed
Freshly ground black pepper, as needed

For assembly and serving:

1 medium beefsteak tomato, sliced
1 tablespoon extra-virgin olive oil
Kosher salt, as needed
4 brioche buns, halved and toasted
4 leaves green leaf lettuce
Lemon wedges

US Customary - Metric

Instructions

For the crab cakes:

In a medium mixing bowl whisk together egg, mayonnaise, Dijon, Worcestershire, shallot, lemon juice and cayenne. Stir in the cracker crumbs and parsley until combined. Gently fold in the crabmeat so that it is combined, but the crab remains in large chunks. Season with salt and pepper.
Form the mixture into 4 discs about 1” (2.5cm) thick. Heat a large sauté pan over medium heat and add 2 tablespoons (28g) of the olive oil to the pan.
Working in batches, add two of the crab cakes to the pan. Cook until golden brown on each side, about 3 minutes per side. Place on a paper towel-lined plate to drain; keep warm. Add the remaining olive oil to the pan and heat through; sauté the remaining crab cakes.

For the Old Bay remoulade:

In a small bowl whisk together the mayonnaise, mustard, chives, parsley, lemon zest, lemon juice, Old bay seasoning and garlic until combined. Season to taste with salt and pepper.
Cover and refrigerate until ready to use. The remoulade can be made up to 4 days in advance.

For assembly and serving:

Arrange the slices of tomato on a plate or platter. Drizzle with olive oil and season with salt. Let marinate for at least 5 minutes.
Top the bottom of each bun with a leaf of lettuce. Top each with a crab cake followed by a slice of the marinated tomato. Spread 2 tablespoons (28g) of the Old Bay remoulade on the top of each bun then close the sandwich and serve.

Notes

The crab cake mixture can be prepped up to a day in advance and shaped, then covered, and refrigerated until ready to cook and serve.

Nutrition