Easy Crab Cake Sandwich Recipe
Looking for an easy crab cake sandwich recipe that will transport your taste buds to the seaside? This dish is not only a feast for the palate but also simple to prepare, making it perfect for both beginners and seasoned cooks. Bursting with fresh flavors and complemented by a tartar sauce that is simply divine, this recipe will quickly become a favorite in your household.
My love affair with crab cakes began during a summer vacation at the shore. Every day we would visit a small beach café that proudly made the best crab cake sandwiches we had ever tasted. Determined to recreate that seaside magic at home, I tweaked and perfected this recipe over the years. Now, whenever I make these sandwiches, I am whisked back to those carefree days, enjoying the coastal breeze with family and friends.
Why You’ll Love This Recipe
This recipe is a standout because it combines the freshness of quality crab meat with a blend of herbs and spices that enhance, rather than overpower, the delicate shellfish taste. The inclusion of a peppery arugula topping and homemade tartar sauce gives each bite a complexity that is irresistible. It’s quick to prepare, making it an exceptional choice for any occasion, whether it’s a casual lunch or a gourmet dinner.
Ingredients Notes
For the best results, source fresh or high-quality lump crab meat, ensuring it’s picked clean of any shells. Need a substitution? Canned crab meat works in a pinch, though the flavor may vary slightly. Consider using fresh lemon juice for added brightness and flavor in both the crab mixture and the tartar sauce. Don’t shy away from tweaking the spices to suit your preference—old bay seasoning is a classic addition for a reason.
Recipe Steps
Step 1
Prepare the crab mixture by gently combining crab meat, breadcrumbs, mayonnaise, lemon juice, Dijon mustard, egg, and spices in a large bowl. Aim to keep the lumps of crab intact for texture.
Step 2
Shape the mixture into even patties, approximately 1/2 inch thick, and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them firm up.
Step 3
Heat a nonstick skillet over medium heat and add a splash of oil. Cook the crab cakes for about 3 to 4 minutes on each side, until golden brown and crispy.
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Step 4
Meanwhile, toast the sandwich buns until lightly browned. Spread tartar sauce generously on both sides of the bun for a rich flavor.
Step 5
Assemble the sandwiches by placing a handful of fresh arugula on the bottom bun, topping with the crab cake, and finishing with the top bun. Serve immediately.
Storage Options
Store leftover crab cakes in an airtight container in the refrigerator for up to three days. For longer storage, freeze uncooked patties with parchment paper between each layer, and store in a freezer-safe bag. To reheat, bake from frozen in a 350°F oven until hot and crispy.
Variations & Substitutions
- Try swapping the arugula for baby spinach or lettuce for a mildly different taste profile.
- For a gluten-free version, substitute traditional breadcrumbs with almond meal or gluten-free panko.
- Elevate the flavor by adding finely chopped fresh chili or a pinch of cayenne pepper for a spicy kick.
- Switch out the tartar sauce for aioli to introduce a new flavor twist.
Serving Suggestions
These crab cake sandwiches are perfect for a light dinner or an impressive lunch. Serve alongside a crisp coleslaw or a vibrant citrus salad to complement the richness. They make a delightful addition to a summer picnic menu or a gourmet offering at a backyard get-together.
Frequently Asked Questions
Can I use imitation crab meat for this recipe? Yes, imitation crab can be used if you’re in a pinch or catering to budget constraints. Keep in mind, the flavor will differ from traditional crab meat, so you might want to adjust the seasoning accordingly to achieve a similar taste profile.
What sides pair well with crab cake sandwiches? Classic pairings like French fries, sweet potato fries, or a tangy coleslaw work beautifully with crab cakes. For a healthier option, consider serving with assorted grilled vegetables, a cucumber salad, or even a light quinoa salad with herbs.
How can I prevent my crab cakes from falling apart? There are a few tricks to keeping crab cakes intact: ensure the mixture is cold before cooking, don’t skimp on the chilling step, and handle them gently in the pan. Additionally, using the right balance of wet and dry ingredients helps maintain structural integrity.
These easy crab cake sandwiches are sure to become a family favorite. Mastering them will not only enrich your cooking repertoire but also bring a taste of coastal bliss to your dining table, making every meal feel like a special occasion.
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Easy Crab Cake Sandwich Recipe
Ingredients
Main Ingredients
- 1 lb lump crab meat picked over for shells
- 0.5 cup breadcrumbs use Panko for extra crunch
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice freshly squeezed
- 0.5 tsp Old Bay seasoning
- 2 tbsp green onions chopped
- 4 buns toasted
Instructions
Preparation Steps
- In a large bowl, mix together crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and green onions.
- Form the mixture into four equal patties.
- Heat a skillet over medium heat and lightly oil it.
- Cook crab cakes until golden brown on both sides, about 4-5 minutes per side.
- Serve on toasted buns with your choice of toppings.
Notes
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