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
Scale
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.
