This Maryland-Style Crab Cake Sandwich recipe combines homemade crab cake patties, spicy mayo, lettuce, and tomato on a toasted Brioche bun!

one serving of crab cake sandwich sitting on a wooden board.

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The Best Crab Cake Sandwich Recipe

Crab cake sandwiches are a popular seafood sandwich, especially in Maryland and other areas on the East Coast. They feature classic crab cake on tender Brioche bread. Then, we layer them up with all the fixings like a creamy mayo-based sauce, crisp Romaine lettuce, and juicy fresh tomatoes. (Is your mouth watering yet?!)

That said, your crab cake sandwiches are only as good as the crab cakes you put on them! While you can buy them at your local grocery store, I like to make them myself with jumbo lump crab meat.

Next, we have a few different options for the sauce for your crab cake sandwiches. You can use remoulade, which is a traditional pairing with crab cakes.

Or, you can go with tartar sauce, a flavored aioli, or even just plain old mayo. I like to give these crab cake sandwiches a bit of a kick with a spicy mayo! (The good news is that since you’re making it yourself, you can make it as spicy or as not-spicy as you like!)

Soft brioche buns are the perfect pairing with the crab cakes. Once you toast them, they’ll stand up well to the sauce and do a solid job supporting the crispy crab cakes. Add the lettuce and tomato slices.

Now, you’re ready to devour your crab cake sandwiches. Oh, will you enjoy them!

(Looking for more seafood recipes? Try my Easy Air Fryer Tilapia Recipe and Pesto Salmon, too!)

stack of four cooked crab cakes served on a white round plate.

Ingredients for Crab Cake Sandwiches

To print: see recipe card below

Crab Cakes:

1 egg
1/4 cup mayonnaise
Juice of 1/2 lemon
1 teaspoon Old Bay seasoning
1 1/2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 stalk fresh celery, finely chopped
1 tablespoon fresh chives
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound lump crab meat
1/2 cup panko breadcrumbs

Spicy Mayo:

1 cup mayonnaise
1 tablespoon hot sauce – Feel free to adjust this to taste!
1 tablespoon Dijon mustard
2 teaspoons lemon juice

Sandwiches:

2 tablespoons olive oil
4 Brioche buns, toasted – You can substitute another type of bun, but my family really likes using fluffy brioche!
4 leaves Romaine lettuce
4 slices tomato – Try using a fresh heirloom tomato during the summer for a pop of color and unique flavor.

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.
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.

step 2 to make crab cake sandwiches, mix sandwich sauce in a small bowl.

Directions for How to Make Crab Cake Sandwiches

Prepare the crab cakes: In a large bowl, whisk the egg, mayonnaise, lemon juice, Old Bay seasoning, mustard, Worcestershire sauce, celery, chives, salt, and pepper.
Add the crab meat: Using a rubber spatula, gently fold the crab meat and breadcrumbs into the mixture. Break up the crab meat just enough to distribute it evenly. It shouldn’t become mushy!
Shape the patties: Divide the mixture into four equal-sized patties. Then, place them on a baking sheet, and transfer them to the fridge to chill for 15 to 20 minutes.
Prepare the spicy mayo: In a small bowl, whisk the ingredients for the spicy mayo until smooth.
Cook the crab cake patties: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the crab cakes to the pan. Cook for four to five minutes on each side or until golden brown.
Assemble the sandwiches: Spread one to two tablespoons of the spicy mayo on each side of the buns. Then, add the crab cake, lettuce, tomato, and the other half of the bun. Enjoy 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 Leftover Air Fryer Crab Cakes

It’s best to store the components of these sandwiches separately. That said, you can refrigerate leftover crab cake sandwiches for up to two days. Just expect the buns to be softer and the crab cakes to be less crispy.

Be sure to wrap them in foil or plastic wrap. Or, store them in an airtight container. Reheat in the oven, toaster oven, or microwave before serving.