Delicious Crab Cake Sandwich for a Cozy Night
A scrumptious crab cake sandwich with tender, flaky crab cakes nestled between soft, toasted buns.
Equipment
- Mixing Bowl
- Skillet
- Baking Sheet
- Parchment Paper
Ingredients
Crab Cake Ingredients
- 1 pound Lump Crab Meat Well-drained and picked through for shells.
- 1 cup Breadcrumbs Plain or seasoned.
- 1/4 cup Mayonnaise Regular or light based on preference.
- 1 tablespoon Dijon Mustard Adds tanginess.
- 1 teaspoon Worcestershire Sauce Use sparingly.
- 1/4 cup Green Onions Finely chopped.
- 2 teaspoons Old Bay Seasoning Essential for seafood flavor.
- 1 pinch Salt To taste.
- 1 pinch Pepper Freshly ground to taste.
- 1 large Egg Binding agent.
Bun Ingredients
- 4 pieces Hamburger Buns Soft and toasted.
- 1 cup Lettuce Crisp leaves like romaine or butter lettuce.
- 1/2 cup Tartar Sauce Store-bought or homemade.
Instructions
- In a large mixing bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, Old Bay seasoning, salt, pepper, and egg. Mix carefully to keep the crab meat fluffy.
- Cover the bowl with plastic wrap and refrigerate the crab mixture for at least 30 minutes.
- Shape about 1/2 cup of the mixture into a patty, about 1 inch thick. Repeat until all mixture is formed into cakes.
- Heat about 1/4 cup of cooking oil in a large skillet over medium heat until shimmering.
- Carefully add the crab cakes to the hot oil and fry for about 4-5 minutes on each side until golden brown and crispy.
- Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
- Toast the hamburger buns in a separate skillet until golden brown.
- Assemble the sandwich with a lettuce leaf, a crab cake, and a dollop of tartar sauce on each toasted bun.
- Serve immediately while the crab cakes are warm and crispy.
Notes
Consider adding diced jalapeños for a spicy kick or fresh herbs for added flavor.