Crabcake Sandwich

A crab cake sandwich is a popular seafood dish that typically consists of a crab cake served between two pieces of bread or a bun. The crab cake itself is made from crab meat, which is mixed with various ingredients such as breadcrumbs, eggs, mayonnaise, mustard, Worcestershire sauce, and seasonings like Old Bay seasoning (a popular spice blend used in seafood dishes).

Ingredients

For the crab cakes:

1 pound lump crab meat

1/2 cup breadcrumbs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon Old Bay seasoning

1/4 cup chopped fresh parsley

Salt and pepper to taste

2 tablespoons butter (for frying)

For the remoulade sauce

1/2 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons chopped fresh parsley

1 tablespoon capers, drained and chopped

1 tablespoon chopped dill pickles

1 tablespoon fresh lemon juice

1 clove garlic, minced

Salt and pepper to taste

For serving

4 brioche buns

Sliced tomatoes

Coleslaw

Instructions

In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, salt, and pepper. Gently fold the mixture together until well combined. Be careful not to break up the lump crab meat too much.

Form the mixture into 4 equal-sized patties and place them on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes to allow them to firm up.

While the crab cakes are chilling, prepare the remoulade sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped parsley, capers, dill pickles, lemon juice, minced garlic, salt, and pepper. Adjust the seasonings to taste. Set aside.

Heat the butter in a large skillet over medium heat. Once the butter has melted and the skillet is hot, add the crab cakes. Cook for about 4-5 minutes per side, or until they are golden brown and heated through.

While the crab cakes are cooking, toast the brioche buns until lightly golden.

To assemble the sandwiches, spread a generous amount of remoulade sauce on the bottom half of each toasted brioche bun. Place a crab cake on top of the sauce, followed by a few slices of tomato and a scoop of coleslaw. Top with the other half of the bun.

Serve the crab cake sandwiches immediately and enjoy!

This recipe makes 4 delicious crab cake sandwiches. Feel free to adjust the seasonings and toppings according to your taste preferences. Enjoy!

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