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
Scale
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
