Crab Cake Sandwiches
This easy Crab Cake Sandwich recipe features jumbo crab cakes sandwiched between a toasty Brioche bun piled high with your favorite toppings!
Servings: 4
Calories: 404kcal
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
Calories: 404kcal | Carbohydrates: 32g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1313mg | Potassium: 281mg | Fiber: 2g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 15mg | Calcium: 324mg | Iron: 3mg