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These Maryland crab cake sandwiches are made with sweet lump crab meat and no filler. Served on a toasted seeded brioche bun with lettuce, juicy tomato, and homemade remoulade sauce, the ultimate summer meal.
I love serving this with classic lemonade and potato chips or French fries!
Table of Contents
Traditional Maryland crab cakes are made with sweet lump or jumbo lump blue crab meat and very little filler, usually just a small amount of breadcrumbs or cracker crumbs to hold them together. But whatever you do, DO NOT omit the old bay seasoning!
They’re SO good…
- Lightly crisp on the outside while staying juicy and delicate inside.
- Creamy homemade remoulade ties everything together.
- Packed with sweet, tender lump crab meat so you get big pieces of crab in every bite
- Super easy to make.
- Way cheaper to make at home than to get it at a restaurant!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Crab – For the best flavor and texture, use real lump crab meat rather than imitation.
- Old Bay Seasoning – A classic Chesapeake Bay seasoning blend made with celery salt, paprika, black pepper, and other spices. PLEASE do not omit!
- Mayo – I prefer to use Hellman’s but any full flat mayo will work.
Top Tips
- Don’t overmix the mixture. Gently fold the ingredients together so the crab stays in big chunks instead of breaking apart.
- Chill the crab cakes before cooking. Refrigerating them for at least 20–30 minutes helps them firm up and prevents them from falling apart while cooking.
- Cook until golden and crisp. Pan-searing in a little butter or oil creates a beautiful golden crust while keeping the inside tender and juicy.
- Handle them gently. Crab cakes are delicate, so flip them carefully and only once if possible.
FAQ’s
Can I use canned crab meat?
Yes, canned lump crab meat works well if fresh crab isn’t available. Just be sure to drain it well and gently pick through it to remove any shell pieces.
How do I keep crab cakes from falling apart?
Chill the crab cakes in the refrigerator for about 20–30 minutes before cooking so they hold their shape.
Can crab cakes be made ahead of time?
Yes. You can form the crab cakes and keep them covered in the refrigerator for up to 24 hours before cooking.
Can I bake crab cakes instead of frying them?
Yes, crab cakes can be baked at 400°F for about 12–15 minutes or until golden. They won’t be quite as crispy as pan-fried but they will still be delicious.
I don’t like remoulade sauce, what other sauce can I use?
A lot of people like to use tartar sauce, plain mayo, or cocktail sauce. Even a little squeeze of fresh lemon will do, no sauce needed!
Storage
Store leftover crab cakes in an airtight container in the refrigerator for up to 2-3 days. Let them cool completely before storing to keep them from becoming soggy.
Reheating
Reheat crab cakes in a skillet over medium heat with a little oil or butter until warmed through. You can also reheat them in a 350°F oven for about 8–10 minutes.
Freezing
Uncooked crab cakes freeze best. Place the formed crab cakes on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before cooking. Cooked crab cakes can also be frozen, but the texture may be slightly softer after reheating.
Tried This Recipe?
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Maryland Crab Cake Sandwiches
Ingredients
- 1 lb lump crab meat
- 10 saltine crackers, or ritz crackers *check notes*
- 1 teaspoon old bay seasoning
- 1/4 cup mayo
- 1/2 tablespoon dijon mustard
- 1 egg
- 1/2 tablespoon lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon lemon zest
Remoulade Sauce
- 1/2 cup mayo
- 1 tablespoon lemon juice
- 1/2 onion
- 1 garlic clove
- 2 teaspoons dijon mustard
- 1 teaspoon paprika
- 1 tablespoon sriracha sauce
- 2 tablespoons capers
- salt and pepper to taste
Other Ingredients
- 4 brioche buns
- Butter lettuce
- Tomato slices
- 2 tablespoons butter, softened
Instructions
- Place the saltine crackers in a food processor and blend until fine crumbs.
- In a large bowl, mix the egg, mayo, Worcestershire sauce, lemon juice, lemon zest, old bay seasoning, Dijon mustard, and saltine crackers. Mix well.
- Fold in the crab meat gently and mix until well combined. Cover and refrigerate for one hour.
- Tightly form 4 large crab cakes about the diameter of the bun and place them on a baking sheet. Refrigerate for 15 minutes.
- To make the remoulade sauce, place all of the remoulade ingredients in a food processor, minus the capers and blend until smooth. Season with salt and pepper and stir in the capers. Refrigerate until ready to serve.
- Butter the buns. Heat a skillet over medium-high heat and toast for 1-2 minutes until golden and toasted.
- Add some oil (about 2-3 tablespoons) to a non-stick skillet and heat over medium-high heat. Fry the crab cakes for 3-4 minutes on each side.
- Make the sandwiches by placing a lettuce leaf on the bottom bun, then add a tomato slice. Carefully stack a crab cake on the tomato, then drizzle with remoulade sauce. Replace the top bun and serve with extra remoulade sauce and fresh lemon wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
