Crabcake Sandwich

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Crabcake Sandwich

The crab cake sandwich with remoulade sauce and macaroni and cheese each have distinct origins, though they all share deep ties to American culinary traditions.

Crab Cake Sandwich with Remoulade Sauce

  • Crab cakeshave origins in Maryland and the Chesapeake Bay region, where blue crabs are abundant. The modern crab cake evolved from early Native American and colonial recipes that used crab meat mixed with bread or other binding agents.
  • The crab cake sandwichlikely developed as a way to make crab cakes more portable and convenient, especially in seafood shacks and coastal restaurants.
  • Remoulade sauceoriginates from France, where it was a classic condiment made with mayonnaise, mustard, and various seasonings. The Louisiana Creole version—spicier and tangier with ingredients like hot sauce and paprika—became a popular pairing with seafood, including crab cakes.

Macaroni and Cheese

  • Mac and cheesehas roots in Italy, where pasta dishes with cheese were common. The earliest known recorded recipe appears in a 13th-century Italian cookbook.
  • The dish was popularized in the U.S. by Thomas Jefferson, who encountered it in Europe and brought back a recipe. It became a Southern comfort food staple, evolving into the creamy, baked dish known today.

Cultural Connection

All three foods—crab cakes, remoulade sauce, and macaroni and cheese—are staples of Southern and coastal cuisine, particularly in Maryland, the Chesapeake Bay region, and the American South. The combination of a crab cake sandwich with remoulade and a side of mac and cheese represents a fusion of French, African American, and Southern culinary influences, making it a beloved meal in seafood restaurants and casual dining spots.

Ingredients (Makes 4 sandwiches)

  • For the Crab Cakes:
    • 1 lb lump crab meat
    • 1/2 cup breadcrumbs (Panko or regular)
    • 1 egg, beaten
    • 2 tbsp mayonnaise
    • 1 tbsp Dijon mustard
    • 1 tbsp Worcestershire sauce
    • 1 tsp Old Bay seasoning
    • 1 tsp lemon juice
    • 1 tbsp finely chopped parsley
    • 1/2 small red bell pepper, finely diced
    • 1 green onion, finely chopped
    • 1 tbsp butter or oil (for frying)
  • For the Sandwich:
    • 4 brioche or potato buns
    • 4 lettuce leaves
    • 4 tomato slices

Instructions

  1. Prepare the Crab Cakes:
    • In a bowl, gently mix the crab meat, breadcrumbs, egg, mayo, mustard, Worcestershire sauce, Old Bay, lemon juice, parsley, bell pepper, and green onion.
    • Form into 4 patties and refrigerate for 30 minutes to help them hold together.
    • Heat butter or oil in a skillet over medium heat. Cook crab cakes for 3-4 minutes per side until golden brown.
  2. Assemble the Sandwich:
    • Toast the buns lightly.
    • Place a lettuce leaf on the bottom bun, followed by a crab cake, a tomato slice, and a generous dollop of remoulade sauce (recipe below).
    • Top with the other half of the bun and serve!

Remoulade Sauce

Ingredients

  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 tbsp lemon juice
  • 1 tsp hot sauce
  • 1 tsp Worcestershire sauce
  • 1 garlic clove, minced
  • 1 tsp capers, chopped
  • 1 tbsp finely chopped parsley
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)

Instructions

  1. Mix all ingredients in a bowl until smooth.
  2. Cover and refrigerate for at least 30 minutes before serving.

Macaroni and Cheese

Ingredients

  • 2 cups elbow macaroni
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk (whole or 2%)
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack or Gouda
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (optional)
  • 1/4 tsp garlic powder (optional)
  • 1/2 cup breadcrumbs (optional, for topping)

Instructions

  1. Cook the Pasta:
    • Boil macaroni according to package instructions. Drain and set aside.
  2. Make the Cheese Sauce:
    • In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute, stirring constantly.
    • Slowly whisk in the milk until smooth and thickened (about 3-5 minutes).
    • Reduce heat to low and stir in cheeses, salt, pepper, paprika, and garlic powder. Stir until melted and smooth.
  3. Combine & Serve:
    • Toss the cooked macaroni with the cheese sauce.
    • If you like a baked version, transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes until golden brown.

Enjoy your Crab Cake Sandwich with Remoulade Sauce and Macaroni and Cheese for a delicious meal!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good sandwich and seafood pages.

Crabcake Sandwich