Crab Cake Sandwich

This crab cake sandwich is a Maryland classic made with tender homemade crab cakes, creamy spicy mayo, crisp lettuce, and juicy tomato all stacked on a buttery toasted brioche bun. It’s fresh, flavorful, and perfect for lunch or dinner!

My Mississippi Roast Sandwiches and Italian Chicken Sandwiches are reader favorites too!

Ingredient Notes

See recipe card below this post for ingredient quantities and full instructions.

Crab Cakes:

• Egg – Helps bind the crab cake mixture together.
• Mayonnaise – Adds moisture and richness.
• Lemon juice – Brightens the flavor of the crab.
• Old Bay seasoning – Classic seasoning for authentic Maryland flavor.
• Dijon mustard – Adds tang and depth.
• Worcestershire sauce – Boosts savory flavor.
• Celery – Adds a subtle crunch and freshness.
• Fresh chives – Provide a mild onion flavor.
• Kosher salt and black pepper – Enhance all the flavors.
• Lump crab meat – Use high-quality crab for the best texture and flavor.
• Panko breadcrumbs – Help hold the patties together while keeping them light.

Spicy Mayo:

• Mayonnaise – Creamy base for the sauce.
• Hot sauce – Adds heat; adjust to taste.
• Dijon mustard – Gives a tangy kick.
• Lemon juice – Balances the richness.

Sandwiches:

• Olive oil – Used to cook the crab cakes.
• Brioche buns – Soft, buttery buns that hold everything together.
• Romaine lettuce – Adds crunch and freshness.
• Tomato slices – Juicy and slightly sweet for balance.

Variations

• Swap the spicy mayo for your favorite aioli (try one made with parsley, fresh chives, fresh dill, or other fresh herbs), remoulade sauce, or homemade tartar sauce. Or, simply stir some lemon zest and juice into mayo!
• Make smaller crab cakes and use Hawaiian rolls instead of Brioche rolls to make crab cake sliders for a party.
• Add a smear of butter to both sides of the bun, and toast them on a griddle for more flavor and crispiness. (I love doing this with a French Dip Sandwich too!)
• Adjust the herbs and spices in the crab cakes to suit your personal preferences. I love to add a bit of heat with some red pepper flakes! 
• Swap the crab cake patties with our Air Fryer Crab Cakes or your favorite store-bought crab cakes, cooked according to the package instructions.

How to Make Crab Cake Sandwiches

1. Mix the crab cake base: In a large bowl, whisk together the egg, mayonnaise, lemon juice, Old Bay, mustard, Worcestershire sauce, celery, chives, salt, and pepper.

2. Add the crab meat: Gently fold in the crab meat and breadcrumbs, being careful not to break up the crab too much.

3. Form the patties: Divide the mixture into four equal patties and place them on a baking sheet. Chill for 15–20 minutes.

4. Make the sauce: Whisk together all the spicy mayo ingredients until smooth.

5. Cook the crab cakes: Heat olive oil in a skillet over medium-high heat. Cook patties for 4–5 minutes per side until golden brown.

6. Assemble the sandwiches: Spread spicy mayo on both sides of the toasted buns. Add the crab cake, lettuce, tomato, and top bun. Serve warm.

Serving Suggestions

Crab cake sandwiches can be served as a light lunch or dinner. Serve the sandwiches with a side of air fryer French fries seasoned with Old Bay seasoning, potato salad, coleslaw, or cucumber salad.

And don’t forget to add your favorite sauces and toppings! A classic crab cake sandwich is usually served with remoulade, tartar sauce, or aioli. You can also make your own spicy mayo, which pairs very well with the crab cakes and adds an extra kick of flavor.

Then, top off your sandwich with additions like avocado slices, pickles, thinly sliced red onions, or slaw.

How to Store

To Store: Keep components separate in airtight containers in the fridge for up to 2 days.

To Reheat: Warm crab cakes in the oven or skillet to maintain crispiness.

Assembled Sandwiches: Can be stored, but buns may become soft.

Frequently Asked Questions