If you’ve ever had crab cakes that were mostly breadcrumbs with barely any crab, this recipe is here to fix that immediately. These crab cake sandwiches are loaded with flavor, crispy on the outside, tender in the center, and stacked onto buttery toasted buns for the perfect bite. My Southern roots taught me seafood recipes should never be under-seasoned, and this one brings flavor all the way through.
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Crab Cake Sandwich Ingredients
- Mayo
- Lump Crab Meat: Lump crab meat is the best choice here because it has big chunks of crab and fewer shell pieces. It comes from the body of the crab and has a sweet flavor with a tender texture that works perfectly for crab cakes. It usually costs more, but the flavor and texture are worth it. Feel free to use whatever you prefer.
- Breadcrumbs
- Worcestershire sauce: Adds rich savory flavor with a little sweetness and depth that makes the crab taste even better.
- Mustard: Standard yellow or Dijon both work. It adds a little tang and helps hold the crab cakes together without taking over the flavor.
- Lemon: Fresh lemon juice brightens everything up and gives the crab cakes that fresh seafood flavor that really makes them pop.
- Egg: Necessary to bind the ingredients.
- Old Bay Seasoning: A classic for crab cakes for a reason. It adds savory flavor with a little kick from spices like celery salt, paprika, and pepper.
- Buns
How to Make Crab Cake Sandwiches
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- In a large bowl, whisk together worcestershire sauce, mustard, lemon juice, egg, mayo, Old Bay Seasoning, salt, and pepper to taste.
- Gently fold in the lump crab meat and breadcrumbs, being careful not to break up the large chunks of crab.
- Divide the mixture into four equal portions and shape each portion into a patty.
- Sear, air fry, or bake.
- Assemble the sandwiches.
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Crab Cake Sandwiches
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- ¼ cup mayo
- 1 teaspoon worcestershire sauce
- 1 teaspoon mustard
- ½ tablespoon fresh lemon juice
- 1 egg
- ½ tablespoon Old Bay Seasoning
- salt and pepper to taste
- 8 oz lump crab meat
- 2-3 tablespoons breadcrumbs
- cooking oil I used olive.
- buns
Instructions
- In a large bowl, whisk together the worcestershire sauce, mustard, lemon juice, egg, mayo, Old Bay Seasoning, salt, and pepper to taste.
- Gently fold in the lump crab meat and breadcrumbs, being careful not to break up the large chunks of crab.
- Divide the mixture into four equal portions and shape each portion into a patty. If you have a difficult time forming patties, add more breadcrumbs.
Stovetop/Pan Seared Instructions
- Heat a skillet over medium-high heat and add a drizzle of oil.
- Once the oil is hot, add the crab cake patties and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Allow the crab cakes to cool.
Air Fryer Instructions
- Spray the air fryer basket with cooking oil.
- Place the crab cakes in the Air Fryer. Spray the top of the crab cakes with cooking oil.
- Cook for 8-12 minutes at 370 degrees. Cook time will vary based on the size of your patties.
- Allow the crab cakes to fully cook before moving. If you move them too soon they will fall apart.
Oven/Baked Instructions
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper or lightly grease it with cooking spray or olive oil.
- Place the crab cake patties on the prepared baking sheet, leaving some space between them.
- Bake the crab cakes for 15-20 minutes, or until they are golden brown and cooked through.
- Allow the crab cakes to fully cook before moving. If you move them too soon they will fall apart.
Assembling the Sandwiches
- While the crab cakes are cooking, lightly toast the buns.
- To assemble the sandwiches, place your toppings on the bottom half of each bun. Add the crab cake, any sauce you plan to use, and the remaining bun.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
The crab cakes will turn golden brown on the outside when they are cooked through. Look for a crispy, caramelized crust on the outside of the crab cake.
Use a meat thermometer to check the internal temperature of the crab cakes. The temperature should be 140-160 degrees to ensure that they are fully cooked.
When they are fully cooked, they will be firm and hold their shape when touched. If they are still soft or fall apart, they may need more time to cook.
I used Brioche, it’s my favorite. You can also use ciabatta rolls, whole wheat buns, pretzel buns, or kaiser rolls. Use what you like.
Remoulade sauce pairs wonderfully with these. You can also use tartar sauce, mayo, aioli sauce, or even cocktail sauce if that's what you want.
Usually too much crab and not enough binder, or the mixture didn’t chill long enough before cooking. Letting them rest in the fridge helps them hold together way better.
Yep. Just drain it really well and pick through it for shells before using.
Yes, but not too much. You want enough to help bind the crab cakes without turning them into seafood stuffing.
Yep. You can prep the crab cake mixture or shape the patties ahead and store them in the fridge until ready to cook.
Pan frying gives you the best golden crust and texture in my opinion. Baking works too if you want something lighter.
Don’t overcrowd the pan and make sure the oil is hot before adding them. Soggy crab cakes are usually a temperature problem.
Leftovers can be stored tightly covered and sealed for 3-4 days.
The air fryer or oven works best for keeping them crispy. The microwave will soften them up pretty fast.
Yep. Freeze them before or after cooking. Just wrap them tightly so they hold their texture.
Crab Cake Substitutions and Add-ins
- Cilantro
- Dill
- Chives
- Smoked Paprika
- Cayenne Pepper
- Cajun Seasoning
- Diced Onions
- Diced Bell Peppers
- Parmesan Cheese
- Cheddar Cheese
Sandwich Toppings
- Lettuce
- Tomatoes
- Onions
- Avocado
- Pickles
- Bacon
Pair With These Recipes
Air Fryer French Fries
Air Fryer Onion Rings
Air Fryer Green Beans
Traeger Smoked Baked Beans
Steakhouse Creamed Spinach
More Sandwich Recipes
Blackened Chicken Sandwich
Air Fryer Chicken Sandwich
Crispy Fish Sandwich
Shrimp Burgers
Chicken Salad Sandwiches
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