There’s something irresistible about a crispy crab cake tucked inside a buttery toasted brioche bun.
These crab cake sandwiches are packed with sweet lump crabmeat, warm coastal-style seasoning, and fresh toppings for the perfect seafood-inspired meal. They feel restaurant-worthy while still being simple enough for a relaxed lunch or dinner. citeturn0search0turn0search1turn0search8
Why You’ll Love This Recipe
The crab cakes are packed with tender lump crabmeat and just enough binder to hold them together.
Broiling gives the patties a golden, crispy top without heavy frying.
The toasted brioche buns add buttery richness that pairs perfectly with the seafood flavor.
Fresh lettuce and tomato keep the sandwiches light and balanced.
What You’ll Need (Ingredient Highlights)
Phillips lump crabmeat gives these sandwiches their sweet, delicate seafood flavor.
Old Bay seasoning adds classic coastal-style seasoning with subtle spice and warmth.
Brioche buns create a rich, buttery base that complements the crab cakes beautifully. citeturn0search0turn0search1
Fresh lemon juice brightens the filling and enhances the crab flavor.
Kerrygold butter helps the buns toast up golden and crisp.
Pro Tips Before You Start
Handle the crab mixture gently so the lump pieces stay intact.
Refrigerating the patties before broiling helps them hold their shape better.
Watch the crab cakes closely under the broiler since cooking times can vary.
Toast the buns just before serving so they stay crisp and warm.
How to Make Crab Cake Sandwiches
Step 1 – Mix the crab cake base
In a medium bowl, combine lump crabmeat, bread crumbs, parsley, salt, and black pepper.
Step 2 – Prepare the binder
In a small bowl, whisk together egg, mayonnaise, hot sauce, Dijon mustard, Old Bay seasoning, and lemon juice.
Step 3 – Form the crab cakes
Pour the wet mixture into the crab mixture and gently fold until just combined. Divide into 4 portions and shape into thick patties.
Step 4 – Chill if desired
Refrigerate the patties for 15–20 minutes to help them firm up before cooking.
Step 5 – Broil the crab cakes
Preheat the broiler to high and place patties on a lightly greased baking sheet. Broil for 10–15 minutes until golden brown and cooked through.
Step 6 – Toast the buns
Butter the brioche buns and toast until lightly golden and crisp.
Step 7 – Assemble the sandwiches
Spread mayonnaise on the bottom buns, add crab cakes, lettuce, and tomato slices, then finish with the top buns. Serve immediately.
What to Serve Them With
Serve with crispy fries or sweet potato fries for a classic seafood shack meal. citeturn0search0turn0search8
A light coleslaw or simple green salad pairs perfectly with the rich crab cakes.
Pickles or kettle chips make easy and satisfying sides.
Variations / Substitutions
Swap brioche buns for potato rolls or ciabatta if preferred. citeturn0search0turn0search6
Add remoulade or tartar sauce for extra flavor.
Use panko instead of bread crumbs for a slightly crispier texture.
Add extra hot sauce if you prefer more heat.
Storage & Leftovers
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven or air fryer to maintain crispness.
For best texture, assemble sandwiches just before serving.
FAQs
Can I make the crab cakes ahead of time?
Yes, you can shape the patties and refrigerate them several hours before cooking.
Can I freeze crab cakes?
Yes, freeze uncooked or cooked patties in an airtight container for up to 2 months.
What type of crabmeat works best?
Lump crabmeat is ideal because it gives the best texture and flavor. citeturn0search1turn0search7
Can I pan-fry instead of broiling?
Absolutely, pan-frying creates an even crispier crust.
How do I keep crab cakes from falling apart?
Avoid overmixing and chill the patties before cooking.
What sauce goes well with crab cake sandwiches?
Tartar sauce, remoulade, and Old Bay mayo are all great options. citeturn0search0turn0search1
Can I use canned crab?
Yes, but fresh refrigerated lump crabmeat provides the best flavor and texture.
Are these sandwiches spicy?
They have mild heat, but you can easily adjust the hot sauce to taste.
Can I use another type of bread?
Yes, potato buns, sandwich rolls, or toasted ciabatta all work well.
How do I know the crab cakes are done?
They should be golden brown on top and heated through the center.
Final Thoughts
These crab cake sandwiches are crispy, buttery, and packed with fresh coastal flavor. They’re simple enough for a casual dinner yet impressive enough to serve guests.
Once you try them with toasted brioche buns and juicy tomato slices, they’ll quickly become a seafood favorite in your kitchen.
Full Recipe Card
Ingredients
For the crab cakes
14 oz Phillips Lump Crabmeat
2 tbsp bread crumbs, sifted
2 tsp fresh parsley, finely chopped
1/2 tsp salt
1/4 tsp black pepper
1 large egg, beaten
3 tbsp Hellmann’s mayonnaise
1/4 tsp hot sauce
1 tsp Dijon mustard
1/2 tsp Old Bay seasoning
1 tsp fresh lemon juice
For the sandwiches
3 tbsp Kerrygold butter
4 brioche buns
4 tbsp mayonnaise
2 medium tomatoes, sliced
4 leaves butter lettuce
Instructions
Combine crabmeat, bread crumbs, parsley, salt, and pepper in a bowl.
Whisk egg, mayonnaise, hot sauce, Dijon mustard, Old Bay seasoning, and lemon juice in a separate bowl.
Gently fold the wet ingredients into the crab mixture and form into 4 patties.
Chill patties for 15–20 minutes if desired.
Broil on a greased baking sheet for 10–15 minutes until golden brown.
Butter and toast brioche buns until crisp.
Spread mayonnaise on buns, then assemble with crab cakes, lettuce, and tomato slices.
Serve immediately while warm.
