Maryland Crab Cakes are one of the best items to stuff into sandwiches. Piled high with lettuce, tomato, onion and pepperoncini tartar… so delish!
I’m a firm believer that there’s no better combo than jumbo lumps of crab meat, fresh herbs and spices. Am I right? For some reason, I had always been intimidated to make crab cakes at home. That is, until I tried it and discovered that they’re actually incredibly simple. All you need are a few pantry ingredients, a hot stovetop and you’re all set!
Today’s crab cake sandwich creation is a yummy spin-off from my Maryland Style Crab Cakes recipe. Go ahead and use whatever bread you have on hand – hamburger rolls, toasted multi-grain bread or even form them into sliders. Don’t overthink things too much. The primary focus of this handheld beast is the crab cake, not the bread. 🙂
TIPS FOR MAKING THE ULTIMATE CRAB CAKE SANDWICH:
- When shopping for ingredients, make sure to grab jumbo lump crab meat for your crab cakes. It’s a little more expensive but definitely worth the investment. Sometimes I will do half and half with lump crab meat to save a little cash.
- Always use crackers when making crab cakes. I like Saltines the best, but buttery rounds or panko bread crumbs can get the job done as well.
- Toast your bread for a nice crunch, it really makes a difference.
- Get creative with your toppings. Try these Korean Crab Cake Sandwiches for an exotic twist!
THE RECIPE BELOW MAKES 8 SANDWICH-SIZED CRAB CAKES. GO AHEAD AND MAKE SOME FOR YOUR FAMILY AND SOME FOR A NEIGHBOR!
- ½ lb. Jumbo Lump Crab Meat
- ½ lb. Lump or Claw Crab Meat
- 1 cup Crushed Unsalted Saltine Crackers (about 21 crackers)
- 1 Large Egg
- ½ cup Mayonnaise
- 2-3 Dashes Tabasco Sauce
- 1 tsp. Old Bay Seasoning
- 1 tbsp. Worcestershire sauce
- ⅛ tsp. Kosher Salt
- 1 tbsp. Minced Fresh Italian Parsley
- 2 tsp. Fresh Lemon Juice
- 1 tbsp. Lemon Zest (optional)
- ¼ cup Vegetable Oil, for cooking
- Toasted Bread (sandwich bread, French rolls, hamburger buns)
- Pepperoncini Tarter Sauce (recipe below)
- Tomato Slices
- Red Onion Slices
- Fresh Dill, as needed for garnish
- Lemon Wedges, for serving
- Combine crab meat and crushed crackers in a large mixing bowl.
- In a medium sized mixing bowl, whisk together the egg, mayonnaise, tobacco sauce, old bay, Worcestershire, salt, Italian parsley, lemon juice and optional lemon zest.
- Fold the mayonnaise mixture into the crab meat and set the mix in the refrigerator for at least 30 minutes to allow the flavors blend.
- Once you'r ready to cook, divide the crab cake mixture into 8 patties. Be careful not to overwork the mixture (this will ensure you still have large clumps of crab meat).
- In a large skillet over medium-high heat, add oil and heat. Test the oil with a tiny piece of crab cake mix. If it sizzles... the oil is ready.
- Once the oil is hot enough to sear the crab cakes, cook them for about 3 - 4 minutes per side. You know they are done when they are golden brown and hot in the center. Depending on the size of your skillet, you may have to work in batches.
- When finished, transfer crab cakes to a plate lined with paper towels to drain.
- Assemble sandwiches immediately with suggested ingredients and enjoy!
- Store any leftover crab cakes in the refrigerator for up to 2 days.
HELPFUL NOTES ON MARYLAND CRAB CAKES:
- To whip up the Pepperoncini Tartar, simply mix the following ingredients together in a medium-sized bowl: 1.5 cups Mayo, 2 tbsp. Pepperoncini Juice, 4 Pepperoncini’s (minced), 2 Baby Dill Pickles (minced), 1 tbsp. Fresh Lemon Juice, 2 tsp. Stone Ground Dijon, 1 tsp. Sugar, 1 tbsp minced Shallot, 1 tbsp. Fresh Chives, 1 tsp. Minced Parsley, Dash of Tabasco, Salt + Pepper (to taste).
- Want to add an extra layer of flavor? Try adding a clove of garlic, a squeeze of Dijon mustard or sesame seeds to the crab cake mixture. Oh, and if you’re a big fan of heat… try mixing in some chili paste.
- You can pan-fry or broil crab cakes. On today’s recipe, I pan-fried them. If you’d like to boil them, I’d start by searing the underside on the stovetop with a hot pan. Then, add a dot of butter to the tops and place them under the broiler until golden brown. About 3 – 5 minutes.
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