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Crab cake sandwich with spoon pouring remoulade sauce on top.
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Maryland Crab Cake Sandwiches

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.
Prep Time10 minutes
Cook Time10 minutes
Refrigerate1 hour
Total Time1 hour 20 minutes
Course: Entree
Cuisine: American
Servings: 4
Author: Julie Maestre

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

If using Ritz crackers, use 1 1/4 tsp of Old Bay seasoning instead of 1 tsp.

Nutrition

Calories: 854kcal | Carbohydrates: 47g | Protein: 34g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 265mg | Sodium: 1981mg | Potassium: 328mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1283IU | Vitamin C: 14mg | Calcium: 129mg | Iron: 3mg