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Take your sandwich game to a new level with this sensational crab cake sandwich. It’s a mind-blowing contrast of textures; soft brioche with a slick of garlic sauce, crunchy-coated and creamy centred crab cake, and shredded cabbage and carrot coleslaw. Not to mention the riot of flavours. It’s giving spice, it’s giving citrus, it’s giving seafood, it’s giving… sandwich legend.
Crab is not something I serve regularly, it is expensive, and rightly so as quality meat is hand picked and therefore labour intensive. But I am fond of it and have created a few crab recipes for when I’m feeling flush, like quick and easy crab pasta, crab fried rice or hot crab and roasted corn dip. Are you a crab convert now too?
Crab cake sandwich recipe
There are a few components that make this sandwich so stand out. Let’s work from the inside out.
First and foremost, the crab cake itself. Coated in a golden panko crust, that audible crunch is everything! Then the crab meat mix is packed with moisture-giving fresh herbs; parsley and dill; lemon juice and zest; and a blob of mayo to keep it succulent. And all spiked with Old Bay seasoning (see crab cakes with lemon garlic aioli) for a flicker of old school spice.
I’ve layered mine up with a spicy coleslaw recipe (if you prefer a milder option try my classic coleslaw) with an Asian twist: hot sriracha sauce, black sesame seeds and soapy cilantro.
AND… a generous slick of potent lemon garlic aioli. This gives the bun a bit of wet and lemon is a punchy and impressive partner for seaside flavours.
The final part of this epic seafood sandwich is the bun. Brioche is soft and sweet and soaky, meaning nothing is dripping out the back and into your lap.
Recipe Tips and Notes
- Crab meat tends to be expensive- which is why it feels like such a treat! I’ve bought pre-packaged leg and claw meat which is middle-of-the-range budget wise. Shop to your own budget, but the better the crab meat, the better the crab cake.
- My crab meat was, and I quote from the packet “painstakingly hand-picked”, so it is worth giving a quick once-over for any stray shell or cartilage.
- Crab cakes should be two things: crunchy-coated and soft-centred. I packed mine with moisture rich fresh herbs, lemon juice and zest and a dollop of mayo to ensure a creamy interior.
- Panko are my crumb of choice when it comes to coating anything. They are light and crispy and won’t clag.
- Size matters. No-one wants a wimpy crab cake in a flappy bun. Make your crab cakes to measure! I recommend using an ice cream scoop.
- This is your sandwich so top it with your fave sandwich fillers; tomato, lettuce, avo etc. But I am strongly suggesting spicy coleslaw. Slick, creamy and with a kick, it’s also not going to slide out the back like errant slices of salad veg.
- I’ve mixed my mayo up with a healthy injection of sriracha, a handful of fresh cilantro (coriander (UK)), and a sprinkling of smoky black sesame seeds.
- This is one saucy sandwich. As well as coleslaw, I’m slathering lemon garlic aioli on the brioche bun. But you can use any dip or burger sauce you fancy.
Serving suggestions
This is the kind of sandwich I want to show off to my friends and it’s begging to be served outside as the main event at a summer party. When the sun finally comes out, here is the spread I’m planning to celebrate:
- Crab cake sandwiches, epic smash burgers or grilled halloumi burgers (for fish eaters, meat eaters or vegetarians)
- Green Goddess pasta salad and a garden salad
- all the dips: whipped feta, baba ghanoush and muhammara with flat bread
- cold beers and Aperol spritz
Storage and leftovers
Both elements to this crab cake sandwich can be made ahead of time (while we’re all waiting for the sun to make an appearance!). The prepared, but not yet cooked crab cakes will keep well-covered either in the fridge for 2 to 3 days, or in the freezer for up to 2 months.
Frozen crab cakes will need to be defrosted before cooking, then follow the recipe instructions for frying.
The coleslaw can be refrigerated in an airtight container for up to 5 days.
More recipes to try
- 10 Minute Honey Garlic Shrimp
- Salmon Cakes with Chive and Garlic Sauce
- Egg and Avocado Bagel Breakfast Sandwich
- Salmon Burgers with Spicy Carrot Cucumber Slaw
Crab Cake Sandwich
Equipment
- This is an affiliate link.frying pan
Ingredients
For the crab cakes
- 2 tbsp butter
- 1 onion, chopped
- 450g / 1 lbs crab meat
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp old bay seasoning
- 2 tbsp mayonnaise
- 85g / 2/3 cup dry breadcrumbs
- 1 egg
- 1 lemon zest
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 60g / 1/2 cup dry breadcrumbs , for coating
- 3 tbsp This is an affiliate link.olive oil , for frying
For the coleslaw
- 1/2 head (3 cups) small white cabbage , thinly sliced
- 2 carrots, julienned or grated
- 20g / 1/2 cup chopped cilantro
- 125ml / 1/2 cup mayonnaise
- 2 tbsp sriracha
- 2 tbsp black sesame seeds
- Salt to taste
Other ingredients
- 6 brioche buns
- 175ml / 3/4 cup lemon garlic aioli or burger sauce of your choice
Instructions
For the crab cakes
- Melt the butter in a frying pan and saute the chopped onion over low heat until soft and translucent for 10 minutes. Set aside and cool.
- In a large bowl mix together the crab meat, cooked onions, dry breadcrumbs, parsley, dill, lemon zest and juice, old bay seasoning, egg, salt and pepper.
- Set the working surface for shaping the crab cakes. You will need the carb cake mixture, a small bowl with dried breadcrumbs, a small ice cream scoop or a large spoon and a cutting board for the fishcakes.
- Divide the mix into 6 equal parts, roll each one in your hands then flatten it slightly and dip in the breadcrumbs to coat the crab cake entirely. (See photos in the post.) Repeat until the salmon mixture is gone. Put them in the freezer for 20 minutes to firm up.
- Fry them in hot olive oil over medium heat for 2-3 minutes on each side until crispy on the outside and hot all the way through. Place them on a paper towel lined platter to soak the excess oil.
For the spicy coleslaw
- Slice the cabbage thinly. Use a mandoline if you have one. Grate the carrots or use a julienne vegetable peeler to cut them into long thin strips. Chop up the cilantro leaves and combine all ingredients in a large bowl.
- Mix the mayonnaise and sriracha in a small bowl. Add the dressing to the slaw, sprinkle with the black sesame seeds and toss to combine. Season with salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
