📝 About This Recipe
Elevate your fast-food experience with this premium seafood staple that brings the taste of the Maryland coast right to your kitchen. We use succulent jumbo lump crab meat bound by a whisper of Dijon and Old Bay, pan-seared to a perfect golden crisp that contrasts beautifully with a soft, toasted brioche bun. Topped with a zesty, house-made lemon-caper remoulade, this sandwich is the gold standard of elevated casual dining.
🥗 Ingredients
The Crab Cakes
- 1 pound Jumbo Lump Crab Meat (drained and picked over for shells)
- 1/2 cup Panko Breadcrumbs (lightly crushed)
- 1/4 cup Mayonnaise (high quality, such as Hellmann's or Duke's)
- 1 large Egg (beaten)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1.5 teaspoons Old Bay Seasoning
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Unsalted Butter (for pan-frying)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Capers (drained and minced)
- 1 tablespoon Dill Pickle Relish
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Hot Sauce (Louisiana style)
The Sandwich Assembly
- 4 pieces Brioche Buns (split and buttered)
- 4 leaves Bibb Lettuce (washed and dried)
- 1 large Beefsteak Tomato (sliced into thick rounds)
- 4 thin slices Red Onion (optional)
👨🍳 Instructions
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1
In a small bowl, whisk together the 1/4 cup mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and fresh parsley until smooth.
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2
Place the jumbo lump crab meat in a large mixing bowl. Gently fold in the panko breadcrumbs, being careful not to break up the large crab lumps.
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3
Pour the wet mayonnaise mixture over the crab and breadcrumbs. Using a rubber spatula, very gently fold the ingredients together until just combined. Over-mixing will destroy the texture.
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4
Divide the mixture into 4 equal portions. Gently shape them into thick patties (about 1 inch thick). Place them on a parchment-lined plate.
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5
Cover the patties loosely with plastic wrap and refrigerate for at least 30 minutes. This is a crucial step to ensure they don't fall apart during cooking.
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6
While the crab cakes chill, prepare the remoulade by mixing 1/2 cup mayonnaise, minced capers, relish, smoked paprika, and hot sauce in a small bowl. Set aside in the fridge.
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7
Heat a large non-stick skillet over medium-high heat and add the 2 tablespoons of butter. Once the butter is foaming, place the chilled crab cakes in the pan.
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8
Sear the crab cakes for 4-5 minutes per side. Do not move them until a deep golden-brown crust has formed. Use a wide spatula to flip them carefully.
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9
While the crab cakes finish cooking, lightly toast the buttered brioche buns in a separate pan or under a broiler until the edges are golden.
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10
Spread a generous tablespoon of the remoulade sauce on both the top and bottom of each toasted bun.
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11
Place a leaf of Bibb lettuce and a slice of tomato on the bottom bun. Lightly season the tomato with a pinch of salt.
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12
Place the hot crab cake directly onto the tomato, top with red onion if desired, and close the sandwich with the top bun. Serve immediately while the crab is hot and the bun is crisp.
💡 Chef's Tips
Always use 'Jumbo Lump' crab meat for the best texture; backfin or claw meat can be too mushy for a premium sandwich. Don't skip the refrigeration step—the proteins in the egg and mayo need time to set to keep the cake from crumbling. When mixing, treat the crab like glass; you want those big, beautiful chunks to remain intact for a luxurious mouthfeel. If you don't have Old Bay, a mix of celery salt, paprika, and black pepper is a decent emergency substitute. Use a high-fat butter for frying to achieve that signature 'fast food' golden sheen and rich flavor.
🍽️ Serving Suggestions
Serve with a side of Old Bay-dusted boardwalk fries for the ultimate coastal experience. A crisp, cold coleslaw provides a refreshing temperature and texture contrast to the warm sandwich. Pair with a light, citrusy IPA or a chilled glass of Sauvignon Blanc to cut through the richness of the crab. A side of pickled okra or spicy dilly beans adds a nice acidic punch to the meal.