This Crab Cake Sandwich recipe takes a Maryland classic and turns it into an easy, restaurant-style lunch or dinner. With tender jumbo lump crab cakes, a buttery toasted brioche bun, and simple toppings, they're filling without feeling heavy and surprisingly easy to make.
In all of my fine dining experience, I've indulged in some seriously next-level crab cakes, and because of this, the "crab cake standard" has been set rather high. In this recipe, the crab cake is the star of the show and easily holds a candle to the best of the best.
The fact that it's served on a toasty brioche bun with the perfect assortment of toppings is bonus!
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Why This Recipe Works
These crab cake sandwiches are faster, easier, and more foolproof than other recipes because they use fewer ingredients, less prep, and a simple chilling method that helps the cakes hold together while cooking.
Cooking crab cakes on the stovetop can prove difficult for newbie and experienced cooks alike. If you don't get the flip just right, the filling falls apart, and everything crumbles. Not today; we are not shooting for a deconstructed crab cake. That's why a foolproof crab cake mix and a teensy bit more instruction (provided below) will land you perfectly cooked, intact crab cakes every single time.
And it's all thanks to:
- chill time,
- a foolproof crab cake mix,
- and a flipping hack that never fails.
This is the same method I use when I want a sandwich recipe that feels restaurant-worthy but still doable on a weeknight.
Ingredients
Like a Maryland-style crab cake, these sandwiches are heavy-loaded with jumbo lump crab meat, spruced up with more flavor thanks to Old Bay Seasoning, fresh pimientos, grated Parmesan, and the citrus burst of a lemon, just to name a few.
Here's What You'll Need:
- Crab meat
- Parmesan
- Breadcrumbs
- Mayonnaise
- Green onions
- Egg
- Pimientos
- Parsley
- Old Bay Seasoning
- Salt
- Pepper
- Lemon juice and zest
- Avocado or canola oil
- Brioche buns
Jumbo Lump is by far the best for crab cakes but can be quite pricey, so if you have a budget, lump crab meat is also a fair choice. We use both crab products interchangeably in other crab-related recipes like stuffed shrimp and crab dip — both work great. Pass on minced-style crab products, such as "backfin," "special," and "claw meat" that are often found in aluminum cans.
The Best Bun for a Crab Cake Sandwich
A light, airy bun, like brioche or potato roll, works best for crab cake sandwiches. Brioche adds richness without overpowering the delicate flavor of crab, while potato buns stay soft and take on sauces well.
Dill Sauce vs Tartar Sauce
You can top a crab cake sandwich with either dill sauce or tartar sauce. Tartar sauce is richer and more traditional, while dill sauce lets the crab shine a bit more.
Think of dill sauce as the fresher, herb-forward take on tartar sauce. I use it to top off our salmon and as a topper for salmon sandwiches — it's lighter, brighter, and less briny since it's made without the pickles.
Either sauce works beautifully in crab cake sandwiches. Pick the one that fits your favorite profile and enjoy!
How to Make Crab Cake Sandwiches
Prep Crab Cake Filling | Combine all of the crab cake ingredients in a large bowl. Gently fold the mix together, especially if you're using jumbo lump crab for your crab cake sandwiches. You don't want to break up the crab too much!
Assemble Crab Cake Filling | Divide the crab mix into quarters and form into ½" thick patties.
Chill | Transfer to a plate or flat surface and refrigerate for 30 minutes to an hour. This allows the cakes time to firm, so they hold up when it comes to flipping time later.
Sear | Once the crab patties are chilled, add the oil to a large, nonstick skillet over medium heat. Taking care not to overcrowd or jostle the crab cakes once they've hit the pan, add cakes to the skillet and sear in batches as necessary. Cook for three to four minutes on each side. They are safe to eat when the internal temperature reaches 145°F.
- Flipping Hack | Position the backside of fork tongs against the edge of the crab cake to keep it in place. Then, slide your thinnest, widest, and bendiest spatula underneath the cake. Once the whole thing rests on the spatula, flip it!
- Cooling Hack | As you work in batches, place your cooked crab cakes on a cooling rack, not a plate. A rack works better than a plate lined with paper towels because it allows air to flow underneath the crab cakes, keeping them from steaming up and getting soggy.
Serve | Serve on a buttery, toasted Brioche bun topped with crisp lettuce and juicy tomato slices and a rich slather of mayonnaise or tartar sauce.
Love the feeling of making fancy seafood dinners at home? Easy crab-stuffed salmon is our pick for that next date night at home. Like this recipe, it also uses jumbo lump crab meat.
Make-Ahead and Storage Info
Make-Ahead | You can absolutely prep your crab cake filling in advance. Simply assemble your crab cake mix and refrigerate covered for up to one day. Then, follow cooking directions when you're ready to serve.
If you want to try another approach to cooking your crab cakes, we also have a recipe for easy air fryer crab cakes. And if you're all about make-ahead sandwich recipes, you'll love our meatloaf sandwiches. Make meatloaf on day one, and serve up grilled meatloaf sandwiches on day two. Yes, please.
Store | Allowing the cakes to cool to room temperature, transfer them to an airtight container. Be sure to layer the cakes between parchment paper or a paper towel so they do not stick together. Store in the refrigerator for up to three days.
Freeze | Allow the crab cakes to cool completely before transferring them to an airtight container or zip-top bag. Once cool, transfer them to your storage container and freeze them for up to three months.
Crab Cake Sandwich FAQs
Brioche or soft potato rolls work best for crab cake sandwiches. Both options are soft enough not to fight with the delicate structure of a crab cake, but sturdy enough to hold up to toppings and sauces.
Common crab cake sauces are tartar sauce, dill sauce, and remoulade. If you want crab to stay the star of the show, go with a dill sauce. For the most traditional flavor, tartar sauce is the best choice. And, for restaurant vibes, a remoulade — a classic Southern sauce found on seafood favorites like shrimp Po' boys — is where it's at.
Crab cake sandwiches can be prepped ahead of time by assembling the crab cake mixture, forming the patties, and refrigerating, covered, a day in advance. You can also make the sauce and ready the toppings a day ahead.
Pair crab cake sandwiches with something light like cabbage slaw or a simple side salad. Keep it simple with chips and a pickle spear, or whip up a batch of sweet potato fries or (my personal favorite) seasoned fries for a seaside diner experience at home.
More Seafood Recipes to Love
Crab Cake Sandwiches
Ingredients
- 8 ounces lump crab meat
- ⅔ cup grated Parmesan, separated
- ⅓ cup plain breadcrumbs
- ⅓ cup mayonnaise
- ⅓ cup green onions, sliced (optional)
- 1 large egg, slightly beaten
- 2 tablespoons diced pimientos, drained (optional)
- 2 tablespoons chopped parsley
- 1 teaspoon Old Bay Seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Zest and juice of a lemon
- 2 tablespoons avocado or canola oil
- 4 Brioche (or your favorite) buns for serving
- Favorite toppings: lettuce, tomatoes, onion, tartar sauce, etc.
Instructions
- In a medium-sized mixing bowl, combine the crab, ⅓ cup of the Parmesan cheese, the plain breadcrumbs, mayonnaise, green onions, beaten egg, pimiento peppers, chopped parsley, Old Bay Seasoning, lemon zest, and lemon juice. Gently, fold the mixture together until well combined.
- Divide the crab mix into quarters and form into ½"-thick patties. Transfer to a plate or flat surface and refrigerate for 30 minutes to an hour.
- Once the crab patties are chilled, add the oil to a large, nonstick skillet over medium heat. Add the patties to the pan, taking care not to overcrowd and sear in batches as necessary, and cook for 3-4 minutes on each side.
- Serve over warm, toasted Brioche buns with your favorite condiments and toppings, and enjoy!
Nutrition
Sutton Pitcock says
Yummmmm! I love salmon patties and crab cakes! Can't wait to make these! Love your recipes! Keep 'em coming! (Gonna try those delicious cinnamon rolls next time we keep the grandkids!)
Kelly Anthony says
Hi Sutton! Thank you so much ☺️ I hope you enjoy all the new recipes!!!!
Philip says
This worked exactly as written, thanks!