Best 4 Crab Cake Sandwiches Recipes

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**Discover a Symphony of Flavors: Embark on a Culinary Journey with Crab Cake Sandwiches**

Indulge in the delectable delight of crab cake sandwiches, a culinary masterpiece that tantalizes taste buds with its harmonious blend of flavors and textures. Succulent crab meat, delicately seasoned and golden-browned, is nestled between soft, toasted buns, creating a symphony of flavors that will leave you craving more. Accompanied by a variety of delectable sauces and toppings, these sandwiches offer an explosion of taste that caters to every palate. Whether you prefer the classic tartar sauce or venture into the realm of spicy remoulade, each bite promises a delightful experience. With variations ranging from traditional to modern, these crab cake sandwiches are guaranteed to satisfy even the most discerning foodie. Dive into a culinary adventure and let your taste buds embark on a journey of pure bliss.

Let's cook with our recipes!

CRAB CAKE SANDWICHES



Crab Cake Sandwiches image

"While it's in the oven, I prepare Crab Cake Sandwiches." Yvonne continues. She originally created the golden cakes to use up some leftover crab, but you can make them anytime by simply using convenient canned crab. "Alan loves them," she notes. "I've served them to family and friends, and they always ask for the recipe. "I've also used the crab mixture to stuff mushroom caps and bake them as an appetizer."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 15

3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/2 cup crushed Ritz crackers (about 10 crackers)
1 medium onion, chopped
1/2 cup chopped green pepper
1/4 cup mayonnaise
1 large egg, lightly beaten
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 cup all-purpose flour
1/4 cup canola oil
6 hard rolls, split
Lettuce leaves, tomato and onion slices, optional

Steps:

  • In a large bowl, combine the crab, crushed crackers, onion and green pepper. In a small bowl, combine the mayonnaise, egg, salt, mustard, Worcestershire sauce, lemon juice and garlic powder. Stir into crab mixture until blended. Shape into six 3-in. patties; coat with flour. , In a large skillet, fry patties in oil for 5 minutes on each side or until browned. Serve on rolls with lettuce, tomato and onion if desired.

Nutrition Facts : Calories 430 calories, Fat 22g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 931mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

CRAB CAKE SANDWICHES WITH SAUCE RèMOULADE



Crab Cake Sandwiches With Sauce Rèmoulade image

From Elle Dècor Magazine. Prepared crabmeat is expensive here so occasionally we will substitute less expensive scallops for some of the crab. This recipe really depends on the freshest ingredients for best results! Note: If cornichons are not available, substitute kosher dill pickles or green olives.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 28m

Yield 6 crab cakes

Number Of Ingredients 25

1 lb lump crabmeat
1 egg, slightly beaten
3 tablespoons mayonnaise
1 tablespoon whole grain mustard
1 teaspoon paprika
1/4 teaspoon salt-free onion powder
1 pinch freshly ground nutmeg
1 pinch ground cardamom
1/4 teaspoon celery seed
2 pinches cayenne pepper
salt, to taste
1 cup French bread, cut into small 1/8-inch dice, lightly toasted
6 tablespoons melted butter
2 French baguettes or 1 loaf ciabatta
2 tablespoons olive oil
bibb lettuce or boston lettuce leaf, washed and dried
2 beefsteak tomatoes, sliced
3/4 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon fresh chives, chopped (NOT dried)
2 tablespoons cornichons, minced
1 teaspoon paprika
1 dash salt-free garlic powder
1 dash cayenne
salt, to taste

Steps:

  • Remove all cartilege from crab meat. Set aside in refrigerator.
  • In a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste.
  • Stir in the prepared crabmeat, mixing thoroughly. Gently fold in the toasted bread cubes.
  • Using a 3 inch ring mold or 3 inch cookie cutter, shape the mixture into 6 patties of the same thickness without pressing too hard.
  • Preheat oven to BROIL.
  • Meanwhile, prepare the rèmoulade by mixing together all the ingredients.
  • Slice the baguette or ciabatta bread into two 4 inch long pieces. Brush each piece with a little bit of olive oil.
  • Toast the bread *briefly* under the broiler and set aside.
  • Place the crab cakes on a parchment lined baking sheet. Brush the cakes with the melted butter.
  • Broil the crab cakes 4 minutes on each side or until golden brown.
  • Spread some rèmoulade on the bread and add 1 slice of tomato. Drizzle with olive oil, 2 lettuce leaves, and 1 crab cake.
  • Place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.

Nutrition Facts : Calories 868.4, Fat 35.7, SaturatedFat 11.3, Cholesterol 132.7, Sodium 1816.3, Carbohydrate 101.9, Fiber 6.3, Sugar 4.3, Protein 34.4

CRAB CAKE SANDWICHES WITH OYSTER-CRACKER BREADING



Crab Cake Sandwiches with Oyster-Cracker Breading image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 crab cakes

Number Of Ingredients 20

2 slices white sandwich bread
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 large egg
2 tablespoons mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 teaspoon finely grated lemon zest
1/4 teaspoon paprika
Pinch of cayenne pepper
1 pound lump crabmeat, picked over
1 1/4 cups oyster crackers
Vegetable oil, for frying
8 hamburger buns, split
Bibb lettuce, for serving
1/2 cup mayonnaise
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh chives

Steps:

  • Make the crab cakes: Tear the bread into very small pieces or rub between your hands into small crumbs. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add the breadcrumbs and a pinch each of salt and black pepper. Cook, stirring occasionally, until the breadcrumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons butter in the skillet; let cool slightly.
  • Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne and melted butter to the breadcrumb mixture; stir to combine. Add the crab and gently stir until just combined. Line a baking sheet with parchment paper. Form the crab mixture into eight 21/2- to 3-inch patties; transfer to the prepared baking sheet and refrigerate 1 hour.
  • Meanwhile, grind the oyster crackers in a food processor to make fine crumbs; set aside.
  • Make the sauce: Whisk the mayonnaise with the lemon zest and juice, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Stir in the chives. Refrigerate until ready to serve.
  • Cook the crab cakes: Heat 1/2 inch vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster crackers, turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden, 4 to 5 minutes. (Adjust the heat if the crab cakes are browning too quickly.) Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce.

CRAB CAKE SANDWICHES



Crab Cake Sandwiches image

These crab cakes are delightful! The sweetness of the crabmeat is very apparent in each bite. Thanks to the cayenne and horseradish, there's a bit of heat but the crab cakes are not overly spicy. It's not the traditional seasoning, but we loved it. Great for lunch or a light meal.

Provided by Mysti Tillison

Categories     Sandwiches

Time 1h20m

Number Of Ingredients 17

1 c Italian bread crumbs, divided
1 egg
3 Tbsp mayonnaise
2 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp prepared horseradish
1/4 c minced onion
1 tsp salt
1 tsp ground cayenne pepper
1/2 tsp celery seed
1 lb lump crab meat, flaked
6 onion sandwich rolls
tartar sauce (optional)
coleslaw (optional)
EGG DIP
1 large egg
1/2 c milk

Steps:

  • 1. In a large bowl, mix 1/2 c Italian-style breadcrumbs, salt, celery seed, and cayenne pepper. Stir in egg, mayonnaise, mustard, lemon juice, horseradish, and onion. Stir well.
  • 2. Add crab. Stir gently until well-blended. Shape into 6 large patties.
  • 3. Spread remaining 1/2 c Italian breadcrumbs on a plate. Prepare egg dip and dip each patty first into egg, then into breadcrumbs, coating well. Cover prepared patties and refrigerate for at least one hour, no longer than overnight.
  • 4. Melt 2 tbsp butter in frying pan and fry patties 4-5 minutes each side. Serve on onion rolls with tartar sauce and coleslaw, if desired.

Tips:

  • Choose fresh crab meat. Fresh crab meat has a sweet, delicate flavor. Avoid crab meat that is frozen or has been treated with preservatives.
  • Use a variety of crab meat. Different types of crab meat have different flavors and textures. For example, blue crab meat is sweet and flaky, while Dungeness crab meat is more meaty and firm. Try using a combination of different crab meats to create a more complex flavor.
  • Don't overmix the crab cakes. Overmixing will make the crab cakes tough. Gently fold the ingredients together until they are just combined.
  • Cook the crab cakes over medium heat. Medium heat will help the crab cakes cook evenly without burning them.
  • Serve the crab cakes immediately. Crab cakes are best served hot and fresh.

Conclusion:

Crab cake sandwiches are a delicious and easy-to-make meal. They are perfect for a summer cookout or a quick lunch. With a few simple ingredients, you can create a crab cake sandwich that is sure to please everyone at the table. So next time you're looking for a seafood dish that is both delicious and satisfying, give crab cake sandwiches a try.

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