Maryland Crab Cake Sandwich
Maryland Crab Cake Sandwich
Ingredients
For the Crab Cakes
- 1 pound lump crab meat, picked clean of shells
- 2 eggs, large
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 1/4 teaspoon salt, or to taste
- 1/2 cup panko breadcrumbs, as needed to bind
For Cooking and Serving
- 2 tablespoons avocado oil
- 4 tablespoons unsalted butter
- 1/2 lemon, for juice
- 4 soft potato buns, toasted, if desired
- 1/2 cup remoulade sauce, store-bought or homemade
Instructions
- 1
In a medium bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and salt until well combined. This is your wet mixture.
⏱️ 3 min
- 2
Gently fold in the lump crab meat into the wet mixture. Be careful not to break up the crab lumps too much.
⏱️ 2 min
- 3
Gradually add the panko breadcrumbs, about 1/4 cup at a time, mixing gently until the mixture just holds together. You want it firm enough to form patties but not overly dry. You may not need all the panko.
⏱️ 3 min
- 4
Divide the crab mixture into 4 equal portions and gently form them into patties, about 1-inch thick. Avoid over-handling the mixture.
⏱️ 2 min
- 5
Place the formed crab cakes on a plate or baking sheet lined with parchment paper, cover, and refrigerate for at least 2 hours. This helps them firm up and prevents them from falling apart during cooking.
⏱️ 120 min
- 6
Heat the avocado oil and 2 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter is melted and shimmering, carefully place the chilled crab cakes into the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
⏱️ 2 min
- 7
Cook the crab cakes for 4-5 minutes per side, or until golden brown and heated through. After flipping, add the remaining 2 tablespoons of unsalted butter to the skillet and baste the crab cakes with the melted butter as they finish cooking.
⏱️ 8 min
- 8
Once cooked, remove the crab cakes from the skillet and immediately squeeze a splash of fresh lemon juice over each one.
⏱️ 1 min
- 9
Serve the crab cakes hot on toasted soft potato buns with a generous dollop of remoulade sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Maryland Crab Cake Sandwich
For the Crab Cakes
- 1 pound lump crab meat, picked clean of shells
- 2 eggs, large
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 1/4 teaspoon salt, or to taste
- 1/2 cup panko breadcrumbs, as needed to bind
For Cooking and Serving
- 2 tablespoons avocado oil
- 4 tablespoons unsalted butter
- 1/2 lemon, for juice
- 4 soft potato buns, toasted, if desired
- 1/2 cup remoulade sauce, store-bought or homemade
Instructions
- 1
In a medium bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and salt until well combined. This is your wet mixture.
⏱️ 3 min - 2
Gently fold in the lump crab meat into the wet mixture. Be careful not to break up the crab lumps too much.
⏱️ 2 min - 3
Gradually add the panko breadcrumbs, about 1/4 cup at a time, mixing gently until the mixture just holds together. You want it firm enough to form patties but not overly dry. You may not need all the panko.
⏱️ 3 min - 4
Divide the crab mixture into 4 equal portions and gently form them into patties, about 1-inch thick. Avoid over-handling the mixture.
⏱️ 2 min - 5
Place the formed crab cakes on a plate or baking sheet lined with parchment paper, cover, and refrigerate for at least 2 hours. This helps them firm up and prevents them from falling apart during cooking.
⏱️ 120 min - 6
Heat the avocado oil and 2 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter is melted and shimmering, carefully place the chilled crab cakes into the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
⏱️ 2 min - 7
Cook the crab cakes for 4-5 minutes per side, or until golden brown and heated through. After flipping, add the remaining 2 tablespoons of unsalted butter to the skillet and baste the crab cakes with the melted butter as they finish cooking.
⏱️ 8 min - 8
Once cooked, remove the crab cakes from the skillet and immediately squeeze a splash of fresh lemon juice over each one.
⏱️ 1 min - 9
Serve the crab cakes hot on toasted soft potato buns with a generous dollop of remoulade sauce.
⏱️ 2 min