If you are craving something that beautifully captures the essence of coastal Maryland, the Maryland-Style Crab Cake Sandwiches with Remoulade Recipe is an absolute must-try. These sandwiches showcase tender jumbo lump crab meat blended with just the right balance of fresh herbs, spices, and crunchy cracker crumbs, all nestled inside a buttery toasted brioche bun. The crowning glory is the vibrant remoulade sauce, bursting with tang and subtle heat, that elevates each bite into pure coastal decadence. Every element works together harmoniously to deliver a sandwich that’s juicy, flavorful, and irresistibly satisfying.
Ingredients You’ll Need
Every ingredient for this recipe is simple yet crucial, giving you that authentic Maryland crab cake flavor and a remoulade sauce that sings with fresh brightness and complexity. From herbs to spices to fresh seafood, each item adds to the texture, depth, and color of this incredible dish.
- Jumbo lump crab meat: The star of the show, tender and sweet with large flakes that define real crab cakes.
- Ritz cracker crumbs: They bring just enough crunch and binding without overpowering the crab meat.
- Egg: Acts as a gentle binder keeping everything together without weighing down the cakes.
- Mayonnaise: Adds creaminess and moisture to both the crab cakes and the remoulade sauce.
- Shallots: Finely minced for a mild oniony sweetness that complements the seafood perfectly.
- Fresh tarragon and chives: These herbs infuse a delicate, fresh herbal note that brightens the flavor.
- Hot sauce (Crystal recommended): Gives a subtle heat that wakes up the palate without overwhelming.
- Lemon zest and juice: Vital for bright acidity and fresh citrus flavor throughout the dish.
- Old Bay seasoning: Classic for Maryland crab, offers a complex savory-spicy blend unique to this regional favorite.
- Kosher salt and freshly ground black pepper: Essential seasonings to enhance all other flavors.
- Neutral oil and unsalted butter: Used for frying with the perfect balance of crispness and richness.
- Cornichons (or gherkins): In the remoulade, for that sweet-tart crunch that adds texture and zing.
- Whole grain mustard and prepared horseradish: Give the remoulade a layered heat and tanginess that pairs beautifully with crab.
- Brioche buns: Toasted to golden perfection, they add buttery softness and the perfect vessel for the crab cakes.
- Butter lettuce and ripe tomato slices: For freshness and crispness that balance the richness.
- Lemon wedges: Served on the side for a final bright squeeze of citrus.
How to Make Maryland-Style Crab Cake Sandwiches with Remoulade Recipe
Step 1: Prepare the Remoulade Sauce
Begin by combining all the remoulade ingredients in a mixing bowl—mayonnaise, shallots, cornichons, mustard, horseradish, lemon zest and juice, Old Bay seasoning, tarragon, and chives. Stir everything together until smooth and well incorporated. Taste and adjust seasoning with salt and pepper. Chill this vibrant sauce in the fridge, allowing the flavors to meld while you prepare the crab cakes.
Step 2: Create the Crab Mixture
Gently crush the Ritz crackers into fine crumbs using a rolling pin inside a ziplock bag or pulse them in a food processor, being careful not to turn them into dust. In a large mixing bowl, whisk together the mayonnaise, beaten egg, finely minced shallot, fresh tarragon, chives, hot sauce, lemon zest, Old Bay, salt, and pepper until combined. Carefully fold in the jumbo lump crab meat and the cracker crumbs, taking care not to break up the crab lumps. Cover and refrigerate for 15 minutes to let the mixture firm up slightly.
Step 3: Form and Chill the Crab Cakes
Divide the crab mixture into four generous portions and gently form each into a patty about 4 inches in diameter. Place the patties on a parchment-lined baking sheet and refrigerate for at least 30 minutes, up to an hour. This step is key to help them hold together perfectly when cooked and to deepen the flavors.
Step 4: Pan-Fry the Crab Cakes to Perfection
Heat a medium nonstick skillet over medium heat and add the neutral oil and butter for a balance of flavor and browning. Carefully place 2 to 3 crab cakes in the pan without overcrowding. Cook for 2 to 4 minutes per side, until each patty is golden brown, crispy on the outside, and heated through. Use a fish spatula for gentle flipping to keep them intact. Transfer finished cakes to a plate and give each a fresh squeeze of lemon.
Step 5: Assemble the Sandwiches
Toast brioche buns until golden and fragrant. On each bottom bun, layer a few leaves of crisp butter lettuce and a couple of tomato slices. Place a warm crab cake on top, then generously spread remoulade on the top bun before closing the sandwich. Serve immediately, adding extra remoulade and lemon wedges on the side for anyone who wants an extra zesty kick.
How to Serve Maryland-Style Crab Cake Sandwiches with Remoulade Recipe
Garnishes
Fresh garnishes elevate this already stellar sandwich. Add a few sprigs of tarragon or chives on top for an herbal pop, or a light dusting of Old Bay seasoning for that signature aromatic punch. Lemon wedges are essential, allowing everyone to brighten their bite with a squeeze of fresh juice right before enjoying.
Side Dishes
This dish pairs wonderfully with classic sides like crispy french fries or roasted corn on the cob, which add satisfying crunch and sweetness. A simple side salad with lemon vinaigrette complements the richness of the crab cakes and cuts through the indulgence with fresh greens and acidity. For a true Maryland feast, serve with coleslaw or a chilled cucumber salad for additional cool, refreshing textures.
Creative Ways to Present
For a fun twist, try serving smaller crab cake sliders with remoulade as an appetizer at your next gathering. You can also plate these crab cakes over mixed greens with a drizzle of remoulade instead of as a sandwich for a lighter meal. If you’re feeling gourmet, top the sandwiches with pickled red onions or avocado slices for extra layers of flavor and texture that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to two days. Keep the remoulade sauce separate to preserve its fresh vibrancy. When ready to eat, gently reheat the crab cakes to maintain their crispy exterior and tender interior without drying out.
Freezing
You can freeze crab cakes before cooking by placing the formed patties on a baking sheet, freezing until solid, then transferring them into a freezer-safe bag. They will keep for up to two months. When you’re ready to enjoy, cook them from frozen, adding a few extra minutes to ensure they’re warmed through.
Reheating
The best way to reheat crab cakes is in a skillet over low to medium heat with a little butter or oil to revive the crispy crust. Avoid microwaving as it can make them soggy. Serve with freshly toasted buns and the chilled remoulade sauce to restore that just-made magic.
FAQs
Can I use regular crab meat instead of jumbo lump?
Though jumbo lump crab meat offers the best texture and flavor, you can use other lump or backfin crab meat if needed. Just be gentle when mixing to avoid breaking up the pieces too much.
Is it necessary to chill the crab cakes before frying?
Yes, chilling helps the crab cakes firm up so they hold together beautifully during cooking and prevents them from falling apart in the pan.
What can I substitute for Old Bay seasoning?
If Old Bay is unavailable, use a blend of paprika, celery seed, cayenne pepper, black pepper, and a touch of salt to mimic its unique flavor profile.
How spicy is the remoulade sauce?
The remoulade has a gentle kick of heat thanks to the hot sauce and horseradish, but it is balanced with creamy mayonnaise and tangy mustard, making it pleasantly zesty without overwhelming.
Can this recipe be made gluten-free?
Absolutely! Just substitute the Ritz cracker crumbs with gluten-free crackers or gluten-free panko, and ensure your hot sauce and other ingredients are gluten-free certified.
Final Thoughts
There is something undeniably special about the Maryland-Style Crab Cake Sandwiches with Remoulade Recipe that captures the heart of this iconic coastal cuisine. Whether you’re entertaining friends or enjoying a cozy night in, these sandwiches bring a delightful combination of flavors and textures that feel like a warm hug from Chesapeake Bay itself. Don’t wait to whip up this recipe—your taste buds will thank you for it!
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Maryland-Style Crab Cake Sandwiches with Remoulade Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Frying
- Cuisine: American, Maryland
Description
These Maryland-Style Crab Cake Sandwiches with Remoulade feature tender jumbo lump crab cakes seasoned with Old Bay and fresh herbs, fried to golden perfection and served on toasted brioche buns with crisp lettuce, ripe tomato, and a tangy homemade remoulade sauce. This classic seafood sandwich is perfect for a flavorful and satisfying lunch or dinner.
Ingredients
Crab Cakes
- 1 lb jumbo lump crab meat
- 2/3 cup Ritz cracker crumbs (about 16–18 crackers)
- 1 egg, lightly beaten
- 1/4 cup mayonnaise
- 1/2 small shallot, finely minced
- 1 tablespoon minced fresh tarragon leaves
- 2 tablespoons minced chives
- 2 teaspoons hot sauce (like Crystal brand)
- 1 teaspoon lemon zest
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil
- 2 tablespoons unsalted butter
Remoulade Sauce
- 3/4 cup mayonnaise
- 1/2 small shallot, finely minced
- 3 tablespoons finely minced cornichons or gherkins
- 1 tablespoon whole grain mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon Old Bay seasoning
- 1 tablespoon minced fresh tarragon leaves
- 1 tablespoon minced fresh chives
To Assemble
- 4 brioche buns, toasted
- 1 ripe tomato, sliced
- 4–8 butter lettuce leaves
- Lemon wedges, for serving
Instructions
- Prepare the Remoulade Sauce: Combine all remoulade sauce ingredients in a mixing bowl and stir well until fully blended. Season to taste with salt and pepper. Store in an airtight container in the refrigerator until ready to use.
- Crush the Crackers: Crush Ritz crackers in a ziplock bag using a rolling pin or pulse in a food processor until finely crumbled to incorporate in the crab cake mixture.
- Mix Crab Cake Ingredients: In a mixing bowl, combine mayonnaise, beaten egg, minced shallot, minced tarragon, minced chives, hot sauce, lemon zest, Old Bay seasoning, kosher salt, and black pepper. Gently fold in the jumbo lump crab meat and crushed cracker crumbs, taking care to keep the crab lumps intact. Refrigerate the mixture for 15 minutes to help it firm up.
- Form Crab Cakes: Divide the crab mixture evenly into 4 portions and shape each into a patty approximately 4 inches in diameter. Place the patties on a parchment-lined baking sheet and refrigerate for 30 minutes to 1 hour to set.
- Cook Crab Cakes: Heat a medium nonstick skillet over medium heat and add neutral oil along with unsalted butter. Carefully add 2-3 crab cakes to the skillet without overcrowding. Fry each side for 2 to 4 minutes until the crust is golden brown and cooked through. Use a fish spatula to gently flip the crab cakes to prevent breaking. Transfer cooked crab cakes to a plate and squeeze fresh lemon wedges over the top.
- Assemble Sandwiches: Layer the warm crab cakes on the toasted brioche buns. Add a generous spread of remoulade sauce, followed by butter lettuce leaves and sliced ripe tomato. Serve the sandwiches immediately with extra remoulade and lemon wedges on the side for added flavor.
Notes
- Use jumbo lump crab meat for the best texture and flavor in crab cakes.
- Chilling the crab cake mixture and formed patties helps them hold together during frying.
- Don’t overcrowd the skillet when frying to ensure even cooking and a crisp crust.
- The remoulade sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with lemon wedges to add a fresh burst of acidity that complements the crab.
- Brioche buns add a buttery sweetness that pairs well with the savory crab cakes.
