As the warm sun casts a golden hue over the patio, there’s nothing quite like the sound of sizzling crab cakes on a hot skillet. It takes me back to summers spent by the coast, where fresh seafood was just a stone’s throw away. Today, I’m excited to bring that coastal charm right to your kitchen with my scrumptious Crab Cake Sandwich topped with zesty lemon garlic aioli.
This dish transforms your lunch into something special, combining the richness of soft brioche with the crunchy perfection of panko-crusted crab cakes. With every bite, you’ll experience a delightful medley of spicy and citrusy flavors that’s perfectly suited for any gathering or just a cozy meal at home. If you’re longing for homemade comfort food that tantalizes the taste buds, this crab cake sandwich promises to elevate your dining experience and sweep away the lingering boredom of fast food. Let’s dive into this culinary delight that will make your heart—and stomach—sing!
Why love this Crab Cake Sandwich?
Deliciously Unique: This crab cake sandwich is a stunning twist on the ordinary lunch! Each element—from the crispy panko crust to the creamy lemon garlic aioli—creates a culinary masterpiece.
Fresh Ingredients: With high-quality crab meat and vibrant herbs, every bite is a burst of freshness that shines.
Quick to Prepare: This recipe can be whipped up in under an hour, making it a fantastic option for busy weeknights or weekend gatherings.
Perfect for Sharing: Serve it at your next BBQ or family dinner, and watch as everyone falls in love with its amazing flavor.
Customizable: Easily swap out ingredients to cater to different tastes or dietary needs—a choice that delights everyone for endless inspiration!
Crab Cake Sandwich Ingredients
For the Crab Cakes
- Crab Meat – Use high-quality lump crab meat for the best flavor and texture in your crab cake sandwich.
- Panko Breadcrumbs – These provide a crispy crunch; you can substitute with regular breadcrumbs if necessary.
- Fresh Herbs (Dill & Parsley) – Enhance the flavor profile with these vibrant herbs; chives or tarragon can work as replacements.
- Old Bay Seasoning – This classic seasoning is essential for adding that traditional crab flavor; consider Cajun seasoning as an alternative.
- Egg – Serves as a binder to hold the crab mixture together; a flax egg can be used for a vegan option.
- Lemon Juice & Zest – Brightens and elevates the flavors; feel free to swap with lime juice in a pinch.
- Mayonnaise – Adds moisture and richness to the crab cakes; Greek yogurt is a lighter alternative.
For the Coleslaw
- Cabbage – Provides a crunchy base; we recommend using green cabbage for the best texture.
- Carrots – For added sweetness and color; feel free to use purple carrots for a fun twist.
- Cilantro – Adds a refreshing touch; you can substitute with parsley if you’re not a fan.
- Sriracha – Gives a spicy kick to the coleslaw; adjust the amount to fit your heat preference.
For Assembly
- Brioche Buns – Soft and slightly sweet, perfect for holding the delicious filling; any soft burger bun can also work.
- Lemon Garlic Aioli – This luxe sauce ties all the flavors together—make sure you whip some up for the ultimate crab cake sandwich experience!
How to Make Crab Cake Sandwich
- Prepare Crab Cake Mixture: Begin by sautéing chopped onion in butter until soft and fragrant, about 3-4 minutes. In a large bowl, combine the crab meat, sautéed onion, panko breadcrumbs, fresh herbs, lemon zest and juice, Old Bay seasoning, egg, salt, and pepper. Mix gently until everything is well incorporated.
- Shape Crab Cakes: Divide the crab mixture into six equal portions. With your hands, shape each portion into a patty about 1-inch thick. Lightly coat each patty with additional breadcrumbs and place them on a parchment-lined baking sheet. Freeze the patties for 20 minutes to firm them up.
- Cook Crab Cakes: In a large skillet, heat olive oil over medium heat. Once shimmering, carefully add the crab cakes to the pan. Cook for 2-3 minutes on each side until they turn golden brown and are heated through. Remove from the skillet and set on paper towels to absorb excess oil.
- Make Coleslaw: Thinly slice the cabbage and carrots. In a mixing bowl, combine the shredded veggies with chopped cilantro, mayonnaise, and sriracha. Mix well and season to taste with salt and pepper.
- Assemble Sandwiches: Spread a generous layer of lemon garlic aioli on the brioche buns. Place the crab cakes on the buns and top them generously with the zesty coleslaw. Close the sandwiches and prepare for a delicious bite!
Optional: Serve with a side of sweet potato fries for a complete meal.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Crab Cake Sandwich
Fridge: Keep any leftovers in an airtight container for up to 3 days. This helps maintain the freshness of your delicious crab cake sandwich.
Freezer: You can freeze the crab cakes uncooked for up to 2 months. Just thaw them in the fridge overnight before cooking to enjoy later.
Reheating: For best results, reheat cooked crab cakes in a skillet over medium heat for 5-7 minutes until warmed through, ensuring they stay crispy.
Coleslaw Storage: The coleslaw can be prepared ahead and stored in the fridge for up to 5 days. Just give it a stir before serving on your sandwich.
Expert Tips for Crab Cake Sandwich
- Quality Counts: Use high-quality lump crab meat for the best flavor in your crab cake sandwich. Freshness makes a noticeable difference!
- Chill Before Cooking: Freeze the crab cakes for at least 20 minutes before frying. This helps them hold their shape and prevents them from breaking apart.
- Don’t Overmix: Gently combine the ingredients to avoid tough crab cakes. Overmixing will lead to a dense texture, which isn’t what you want!
- Perfect Coleslaw: Adjust the sriracha in the coleslaw based on your spice tolerance. A little goes a long way, so taste and tweak as needed.
- Rest After Cooking: Let the fried crab cakes rest on paper towels to absorb excess oil, ensuring your crab cake sandwich isn’t greasy.
- Experiment with Flavors: Don’t hesitate to customize your crab cake mixture with different herbs or spices to make this crab cake sandwich uniquely yours!
What to Serve with Crab Cake Sandwich?
Elevate your dining experience with sides that complement the delectable flavors of this seafood delight.
- Sweet Potato Fries: Their natural sweetness and crispy texture perfectly contrast the savory flavors of the crab cake sandwich.
- Fresh Green Salad: A light, crisp salad adds a refreshing touch, balancing the richness of the crab cakes with nutritious greens and a zesty vinaigrette.
- Coleslaw: While it’s in the sandwich, serving extra coleslaw on the side enriches the meal and offers a satisfying crunch.
- Garlic Butter Corn on the Cob: The sweetness of the corn and the garlic butter enhance the oceanic flavors, creating a delightful summer vibe.
- Lemonade or Iced Tea: A cold, refreshing beverage like iced tea or homemade lemonade adds a citrusy zing, enhancing the meal’s brightness.
- Mango Salsa: A fruity salsa adds an unexpected twist, bringing tropical flavors that harmonize beautifully with the crab cakes.
Experience a feast that captures the essence of coastal dining with these perfect pairings!
Make Ahead Options
These Crab Cake Sandwiches are a fantastic choice for meal prep enthusiasts! You can prepare the crab cake mixture and refrigerate it for up to 24 hours before cooking, allowing the flavors to meld beautifully. Simply follow the initial steps, shape the patties, and store them in an airtight container. For longer storage, you can freeze uncooked crab cakes for up to two months. When you’re ready to enjoy your delicious sandwiches, just thaw overnight in the fridge before pan-frying. The coleslaw can also be made in advance and kept in the refrigerator for up to five days, ensuring your sandwich is just as fresh and delightful as if made on the spot!
Crab Cake Sandwich Variations
Feel free to get creative and customize your crab cake sandwich to suit your taste buds!
- Spicy Kick: Add diced jalapeños to the crab mixture for an extra zesty flavor that’s sure to excite your palate. It’s the perfect way to turn up the heat!
- Vegetarian Option: Substitute crab meat with mashed black beans or chickpeas for a satisfying vegetarian twist that everyone will enjoy. This variation is nutritious and delicious!
- Savory Add-In: Try incorporating crumbled feta cheese or diced bell peppers into the crab mixture for a flavor boost that adds a delightful twist to every bite.
- Herb Swap: Use fresh chives instead of dill and parsley to give your crab cakes a different flavor profile. The subtle oniony taste of chives brightens things up beautifully.
- Sweet Twist: Mix in some finely chopped mango for a hint of sweetness that pairs perfectly with the savory crab cakes. The fruity addition adds a refreshing contrast!
- Crispy Topping: Instead of frying, bake the crab cakes and top with shredded parmesan cheese for a crunchy, flavorful crust without the extra oil.
- Low-Carb Version: Serve the crab cakes without the buns on a bed of mixed greens, drizzled with lemon garlic aioli for a light, keto-friendly meal.
- Nutty Flavor: Blend in crushed pecans or walnuts to the crab mixture for a textural element that adds a lovely depth of flavor. The nuttiness complements the seafood beautifully!
Crab Cake Sandwich Recipe FAQs
What type of crab meat should I use for the crab cake sandwich?
Absolutely! For the best flavor and texture, I recommend using high-quality lump crab meat. This type of crab meat is sweet and delicate, which will greatly enhance your crab cake sandwich. Some budget options include claw meat, but they won’t provide the same luxurious experience.
How long can I store the crab cake sandwich in the fridge?
You can keep any leftovers in an airtight container in the fridge for up to 3 days. To maintain the quality, I suggest storing the crab cakes separately from the buns and coleslaw until you’re ready to enjoy your delicious sandwich again.
Can I freeze the crab cakes, and if so, how?
Yes, you can freeze the crab cakes! Shape them into patties, coat them lightly with breadcrumbs, then place them in a single layer on a baking sheet to freeze for about 20 minutes. Once firm, transfer them to a freezer-safe bag or container and they will keep fresh for up to 2 months. When you’re ready to cook them, simply thaw the crab cakes in the fridge overnight before frying.
What should I do if my crab cakes fall apart while cooking?
If your crab cakes are falling apart while frying, it could be due to a few factors. First, ensure you are using cold ingredients, especially the crab meat. Next, freeze the patties before cooking to provide extra firmness. Finally, avoid overmixing your crab cake mixture; the gentler you are, the better the texture will hold. Remember, a little patience will yield delightful results!
Can the crab cake sandwich be made gluten-free?
Absolutely! You can easily make a gluten-free crab cake sandwich by using gluten-free panko breadcrumbs for your crab cakes. Additionally, ensure that the buns are gluten-free, as many varieties are now available in stores. With these substitutions, you can enjoy this delicious sandwich without worrying about gluten!
Is this recipe suitable for a low-carb diet?
For a low-carb version of the crab cake sandwich, you can skip the brioche buns entirely and serve the crab cakes with a side salad or in lettuce wraps instead. By doing this, you can savor the rich flavors without the extra carbs. Enjoy experimenting with your culinary creations!
Irresistible Crab Cake Sandwich with Zesty Garlic Aioli
Ingredients
Equipment
Method
- Sauté chopped onion in butter until soft, about 3-4 minutes.
- Combine crab meat, sautéed onion, panko breadcrumbs, fresh herbs, lemon zest and juice, Old Bay seasoning, egg, salt, and pepper in a bowl.
- Gently mix until well incorporated.
- Divide the crab mixture into six equal portions and shape each into a 1-inch thick patty.
- Coat each patty with breadcrumbs and freeze for 20 minutes.
- Heat olive oil in a skillet over medium heat and cook crab cakes for 2-3 minutes on each side until golden brown.
- Thinly slice the cabbage and carrots.
- Combine the shredded veggies with cilantro, mayonnaise, and sriracha in a mixing bowl.
- Mix well and season to taste.
- Spread lemon garlic aioli on brioche buns.
- Top with crab cakes and add a generous portion of coleslaw.
- Close the sandwiches and enjoy!
