Crab is not something I serve regularly, it is expensive, and rightly so as quality meat is hand picked and therefore labour intensive. But I am fond of it and have created a few crab recipes for when I’m feeling flush, like quick and easy crab pasta, crab fried rice or hot crab and roasted corn dip. Are you a crab convert now too? This post contains affiliate links. When you purchase through our links, we may earn a commission.
Crab cake sandwich recipe
There are a few components that make this sandwich so stand out. Let’s work from the inside out. First and foremost, the crab cake itself. Coated in a golden panko crust, that audible crunch is everything! Then the crab meat mix is packed with moisture-giving fresh herbs; parsley and dill; lemon juice and zest; and a blob of mayo to keep it succulent. And all spiked with Old Bay seasoning (see crab cakes with lemon garlic aioli) for a flicker of old school spice. I’ve layered mine up with a spicy coleslaw recipe (if you prefer a milder option try my classic coleslaw) with an Asian twist: hot sriracha sauce, black sesame seeds and soapy cilantro. AND… a generous slick of potent lemon garlic aioli. This gives the bun a bit of wet and lemon is a punchy and impressive partner for seaside flavours. The final part of this epic seafood sandwich is the bun. Brioche is soft and sweet and soaky, meaning nothing is dripping out the back and into your lap.
Serving suggestions
This is the kind of sandwich I want to show off to my friends and it’s begging to be served outside as the main event at a summer party. When the sun finally comes out, here is the spread I’m planning to celebrate:
Crab cake sandwiches, epic smash burgers or grilled halloumi burgers (for fish eaters, meat eaters or vegetarians) Green Goddess pasta salad and a garden salad all the dips: whipped feta, baba ghanoush and muhammara with flat bread cold beers and Aperol spritz
Storage and leftovers
Both elements to this crab cake sandwich can be made ahead of time (while we’re all waiting for the sun to make an appearance!). The prepared, but not yet cooked crab cakes will keep well-covered either in the fridge for 2 to 3 days, or in the freezer for up to 2 months. Frozen crab cakes will need to be defrosted before cooking, then follow the recipe instructions for frying. The coleslaw can be refrigerated in an airtight container for up to 5 days.
More recipes to try
10 Minute Honey Garlic Shrimp Salmon Cakes with Chive and Garlic Sauce Egg and Avocado Bagel Breakfast Sandwich Salmon Burgers with Spicy Carrot Cucumber Slaw
