Crab Cake Sandwich
A delicious crab cake sandwich featuring lump crab meat, Old Bay seasoning, and a toasted brioche bun.
Servings: 4 servings
Calories: 450kcal
Equipment
- Mixing Bowl
- Skillet
- Spatula
Ingredients
Crab Cake Ingredients
- 1 lb Lump Crab Meat Fresh from the Chesapeake Bay for best flavor.
- 1 cup Breadcrumbs For binding the crab cakes.
- 1 tbsp Old Bay Seasoning Essential for authentic flavor.
- 1 large Egg To bind the mixture.
- 2 tbsp Mayonnaise Adds creaminess.
Remoulade Sauce Ingredients
- 1/2 cup Mayonnaise Base for the sauce.
- 1 tbsp Dijon Mustard For tanginess.
- 1 tbsp Lemon Juice Freshly squeezed for best flavor.
- 1 tbsp Chopped Parsley For freshness.
- 1 clove Garlic Minced.
- 1/2 tsp Paprika For flavor.
- to taste Salt and Pepper For seasoning.
Assembly Ingredients
- 4 pieces Brioche Buns Soft and buttery for the sandwich.
Instructions
- In a mixing bowl, combine lump crab meat, breadcrumbs, Old Bay seasoning, egg, and mayonnaise. Mix gently to avoid breaking the crab meat.
- Form the mixture into patties and refrigerate for at least 30 minutes to help them hold together.
- Heat a skillet over medium heat and add a little oil. Cook the crab cakes for about 4-5 minutes on each side until golden brown.
- For the remoulade sauce, mix together mayonnaise, Dijon mustard, lemon juice, parsley, garlic, paprika, salt, and pepper in a bowl.
- Toast the brioche buns lightly. Assemble the sandwich by placing a crab cake on the bottom half of the bun, topping it with remoulade sauce, and covering with the top half of the bun.
Notes
Serve with a side of fries or a salad for a complete meal. Enjoy your crab cake sandwich!
Nutrition
Calories: 450kcal | Carbohydrates: 30g | Protein: 25g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg