If you’re craving the perfect blend of crispy, tender, and bursting-with-flavor seafood delight, then you’ve just stumbled upon a real gem. The Maryland-Style Crab Cake Sandwiches with Remoulade Recipe brings a classic East Coast favorite right into your kitchen, featuring jumbo lump crab meat wrapped in a lightly seasoned, golden crust and topped with a zesty, creamy remoulade sauce. This sandwich is an absolute celebration of fresh ingredients and bold seasonings, perfect for impressing friends or treating yourself to something truly special any day of the week.
Ingredients You’ll Need
This Maryland-Style Crab Cake Sandwiches with Remoulade Recipe calls for simple yet essential ingredients, each playing a vital role in bringing out the dish’s signature taste, texture, and vibrant color. From flaky crab meat to aromatic fresh herbs and a tangy remoulade sauce, every component complements the others beautifully.
- 1 lb jumbo lump crab meat: The star of the show, providing sweet and tender seafood flavor.
- 2/3 cup Ritz cracker crumbs: Adds that crucial crispy texture without overpowering the crab.
- 1 egg, lightly beaten: Helps bind the crab cake ingredients together for perfect patties.
- 1/4 cup mayonnaise: Keeps the crab cakes moist and adds richness.
- 1/2 small shallot, finely minced: Offers a subtle onion flavor with a hint of sweetness.
- 1 tablespoon minced fresh tarragon leaves: Delivers a unique, slightly anise-like freshness.
- 2 tablespoons minced chives: Adds a mild onion aroma for fresh taste.
- 2 teaspoons hot sauce (like Crystal brand): Brings a mild spicy kick that wakes up the palate.
- 1 teaspoon lemon zest: Infuses bright citrus notes to lighten the crab’s richness.
- 1 1/2 teaspoons Old Bay seasoning: Classic East Coast spice blend essential for authentic flavor.
- 1/2 teaspoon kosher salt: Enhances the overall taste without overwhelming.
- 1/4 teaspoon freshly ground black pepper: Adds a gentle heat and complexity.
- 2 tablespoons neutral oil: Ideal for frying without overpowering the crab cakes.
- 2 tablespoons unsalted butter: Adds a silky, golden crust when frying the patties.
- 3/4 cup mayonnaise (for remoulade): Forms the creamy base of the zesty remoulade sauce.
- 1/2 small shallot, finely minced (for remoulade): Provides a delicate bite in the sauce.
- 3 tablespoons finely minced cornichons or gherkins: Introduces tangy crunch in the remoulade.
- 1 tablespoon whole grain mustard: Adds vibrancy and texture to the sauce.
- 1 teaspoon prepared horseradish: Gives remoulade a subtle heat and sharpness.
- 1 teaspoon lemon zest (for remoulade): Brightens the sauce beautifully.
- 1 tablespoon fresh lemon juice: Balances richness with refreshing acidity.
- 3/4 teaspoon Old Bay seasoning (for remoulade): Ties the sauce perfectly to the crab cakes.
- 1 tablespoon minced fresh tarragon leaves (for remoulade): Adds fresh herbal notes.
- 1 tablespoon minced fresh chives (for remoulade): Offers extra mild onion flavor and color.
- 4 brioche buns, toasted: Soft and slightly sweet buns enhance the sandwich experience.
- 1 ripe tomato, sliced: Adds juicy freshness and a pop of color.
- 4-8 butter lettuce leaves: Provides crisp, tender greenery for crunch.
- Lemon wedges, for serving: Brightens and lifts every bite with fresh citrus.
How to Make Maryland-Style Crab Cake Sandwiches with Remoulade Recipe
Step 1: Prepare the Remoulade Sauce
Start by whisking together all the remoulade sauce ingredients in a mixing bowl until smooth and well combined. This sauce is the perfect balance of creamy, tangy, and herbaceous, setting the stage for the sandwich’s bold flavors. Pop it in the fridge to chill and let the flavors harmonize while you move on to the crab cakes.
Step 2: Make Cracker Crumbs
Place Ritz crackers in a ziplock bag and gently crush them using a rolling pin, or pulse them in a food processor until finely crumbled. This step is key because the light texture of the cracker crumbs helps hold your patties together without overshadowing the delicate crab meat.
Step 3: Mix the Crab Cake Ingredients
In a large bowl, combine the mayonnaise, beaten egg, minced shallot, fresh tarragon, chives, hot sauce, lemon zest, Old Bay seasoning, salt, and pepper. Carefully fold in the crab meat and cracker crumbs, mixing just enough to combine without breaking up the lumps of crab. Refrigerate the mixture for 15 minutes to help it firm up a bit.
Step 4: Form the Crab Cake Patties
Divide the crab mixture into four equal portions and gently shape each into a 4-inch diameter patty. Place the patties on a parchment-lined baking sheet and refrigerate for 30 minutes to 1 hour so they hold their shape while frying.
Step 5: Fry the Crab Cakes
Heat a medium nonstick skillet over medium heat and add the neutral oil and butter. Carefully place 2-3 crab cakes into the pan, being sure not to overcrowd it. Fry the crab cakes for about 2-4 minutes on each side, or until they develop a beautiful golden crust. Use a fish spatula to carefully turn them without breaking. Once cooked, transfer them to a plate and squeeze fresh lemon juice over the top for an extra burst of brightness.
Step 6: Assemble the Sandwiches
Toast brioche buns until golden and warm. Spread a generous layer of remoulade on the bottom bun, then add a butter lettuce leaf, one crab cake patty, and a slice of ripe tomato. Top with another dollop of remoulade and the top bun. Serve immediately with more remoulade and lemon wedges on the side for squeezing.
How to Serve Maryland-Style Crab Cake Sandwiches with Remoulade Recipe
Garnishes
Fresh lemon wedges are a must to brighten up every bite of your Maryland-Style Crab Cake Sandwiches with Remoulade Recipe. Add an extra sprinkle of finely chopped chives or tarragon on top of the remoulade to amp up the herbal freshness. A light dusting of Old Bay seasoning on the buns can also add that signature coastal touch.
Side Dishes
Keep your sides simple yet delicious to let the sandwich shine. Crispy shoestring fries, a tangy coleslaw, or a chilled cucumber salad pair wonderfully. For a classic Maryland feel, serve with steamed corn on the cob or a fresh green salad tossed with lemon vinaigrette.
Creative Ways to Present
Serve your crab cake sandwiches open-faced with extra remoulade artistically drizzled on top for a restaurant-quality touch. You could also turn them into sliders for parties or customize with avocado slices or pickled red onions for a tasty twist that still honors the spirit of the Maryland-Style Crab Cake Sandwiches with Remoulade Recipe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover crab cakes, store them in an airtight container in the refrigerator for up to 2 days. Keep the remoulade sauce separate in a small jar to maintain its fresh, tangy flavor.
Freezing
To freeze crab cakes, place the formed patties on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container and store for up to 1 month. Thaw overnight in the refrigerator before cooking.
Reheating
For the best texture, reheat crab cakes gently in a skillet over low to medium heat with a touch of oil or butter until warmed through and crispy. Avoid the microwave, as it can make them soggy. Remoulade is best served cold, so add it fresh at serving time.
FAQs
Can I use canned crab meat instead of fresh jumbo lump crab?
While fresh jumbo lump crab meat offers the best flavor and texture, you can use high-quality canned crab meat in a pinch. Just be sure to drain it well and gently fold it in to avoid breaking up the lumps.
Is there a substitute for Ritz crackers in the recipe?
Yes, you can substitute with plain panko breadcrumbs or crushed saltine crackers. Keep in mind the texture and saltiness may vary slightly, so adjust seasoning accordingly.
What can I use if I don’t have Old Bay seasoning?
A mixture of paprika, celery salt, black pepper, cayenne, and dry mustard can mimic Old Bay’s flavor profile. However, Old Bay is a distinct component in the Maryland-Style Crab Cake Sandwiches with Remoulade Recipe and strongly recommended if possible.
Can I make the remoulade sauce ahead of time?
Absolutely! The remoulade sauce actually tastes better after sitting overnight, as the flavors develop more fully. Just keep it refrigerated in an airtight container until ready to use.
What’s the best type of bun for these crab cake sandwiches?
Brioche buns are ideal as their soft, slightly sweet texture complements the crab cakes perfectly. However, potato rolls or lightly toasted sandwich buns work well too.
Final Thoughts
There’s something truly special about Maryland-Style Crab Cake Sandwiches with Remoulade Recipe that makes every bite a joyous occasion. It’s a recipe that feels both comforting and elegant, perfect for sharing with loved ones or savoring on your own. I can’t wait for you to try it, making it your go-to for casual dinner parties or a weekend treat that tastes like a vacation on the Chesapeake Bay.
Print
Maryland-Style Crab Cake Sandwiches with Remoulade Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Maryland-Style Crab Cake Sandwiches with Remoulade feature tender, lump crab cakes seasoned with classic Old Bay and fresh herbs, pan-fried to golden perfection and served on toasted brioche buns with a zesty remoulade sauce, crisp lettuce, and ripe tomato slices. This quick and flavorful seafood sandwich is perfect for a satisfying lunch or dinner in under 30 minutes.
Ingredients
Crab Cakes
- 1 lb jumbo lump crab meat
- 2/3 cup Ritz cracker crumbs (about 16–18 crackers)
- 1 egg, lightly beaten
- 1/4 cup mayonnaise
- 1/2 small shallot, finely minced
- 1 tablespoon minced fresh tarragon leaves
- 2 tablespoons minced chives
- 2 teaspoons hot sauce (like Crystal brand)
- 1 teaspoon lemon zest
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil (such as canola or vegetable oil)
- 2 tablespoons unsalted butter
Remoulade Sauce
- 3/4 cup mayonnaise
- 1/2 small shallot, finely minced
- 3 tablespoons finely minced cornichons or gherkins
- 1 tablespoon whole grain mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon Old Bay seasoning
- 1 tablespoon minced fresh tarragon leaves
- 1 tablespoon minced fresh chives
Sandwich Assembly
- 4 brioche buns, toasted
- 1 ripe tomato, sliced
- 4–8 butter lettuce leaves
- Lemon wedges, for serving
Instructions
- Make the remoulade sauce: Combine all remoulade sauce ingredients—including mayonnaise, shallot, cornichons, whole grain mustard, horseradish, lemon zest and juice, Old Bay seasoning, tarragon, and chives—in a mixing bowl and stir thoroughly. Season with salt and pepper to taste, then store in an airtight container in the refrigerator until ready to use.
- Prepare cracker crumbs: Place Ritz crackers in a ziplock bag and crush with a rolling pin until finely crumbled, or pulse them briefly in a food processor to achieve fine crumbs.
- Mix crab cake batter: In a large mixing bowl, combine the mayonnaise, beaten egg, minced shallot, tarragon, chives, hot sauce, lemon zest, Old Bay seasoning, kosher salt, and black pepper. Gently fold in the jumbo lump crab meat along with the prepared cracker crumbs, being careful not to break up the crab lumps. Refrigerate the mixture for 15 minutes to let the flavors meld and help it firm up.
- Form crab cake patties: Divide the chilled crab mixture into four equal portions and shape each into a patty approximately 4 inches in diameter. Place the patties on a parchment-lined baking sheet and refrigerate for 30 minutes to 1 hour to help them hold together during cooking.
- Fry crab cakes: Heat a medium nonstick skillet over medium heat, then add the neutral oil and unsalted butter, allowing the butter to melt and combine with the oil. Carefully add 2 to 3 crab cakes to the pan without overcrowding. Fry each side for 2 to 4 minutes until a golden brown crust forms. Use a fish spatula to gently flip the crab cakes to prevent breaking. Transfer cooked crab cakes to a plate and squeeze fresh lemon wedges over them for brightness.
- Assemble sandwiches: Toast the brioche buns until golden. On each bottom bun, layer butter lettuce leaves, a warm crab cake, a generous dollop of remoulade sauce, and sliced ripe tomato. Top with the bun halves and serve immediately with extra remoulade and lemon wedges on the side.
Notes
- Handle the crab meat gently to preserve the lumps for better texture and presentation.
- Refrigerating the crab cake mixture and patties helps them hold together better during frying.
- Use a fish spatula or a thin, flexible spatula to flip the crab cakes without breaking them.
- For a healthier option, consider using a light mayonnaise or substituting butter with olive oil.
- Old Bay seasoning is essential to achieve the classic Maryland crab cake flavor but can be adjusted to taste.
- Store leftover remoulade sauce in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
