Why You’ll Love Maryland-Style Crab Cake Sandwiches with Remoulade Recipe

I like this recipe because it’s simple yet incredibly flavorful. I appreciate how the crab isn’t overpowered by heavy binders, and how the remoulade adds just the right amount of tang and richness. It’s perfect when I want something special that still comes together quickly, whether for a casual dinner or a warm-weather gathering.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crab Cakes
▢1 lb jumbo lump crab meat
▢2/3 cup Ritz cracker crumbs, about 16-18 crackers
▢1 egg, lightly beaten
▢1/4 cup mayonnaise
▢1/2 small shallot, finely minced
▢1 tablespoon minced fresh tarragon leaves
▢2 tablespoons minced chives
▢2 teaspoons hot sauce, like Crystal brand
▢1 teaspoon lemon zest
▢1 1/2 teaspoons old bay seasoning
▢1/2 teaspoon kosher salt
▢1/4 teaspoon freshly ground black pepper
▢2 tablespoons neutral oil
▢2 tablespoons unsalted butter

Remoulade Sauce
▢3/4 cup mayonnaise
▢1/2 small shallot, finely minced
▢3 tablespoons finely minced cornichons or gherkins
▢1 tablespoon whole grain mustard
▢1 teaspoon prepared horseradish
▢1 teaspoon lemon zest
▢1 tablespoon fresh lemon juice
▢3/4 teaspoon old bay seasoning
▢1 tablespoon minced fresh tarragon leaves
▢1 tablespoon minced fresh chives

Sandwich Ingredients
▢4 brioche buns, toasted
▢1 ripe tomato, sliced
▢4-8 butter lettuce leaves
▢lemon wedges, for serving

Directions

I start by making the remoulade because I like giving it time to chill and let the flavors meld. I mix all the remoulade ingredients together in a bowl, season it to taste, and refrigerate it until I’m ready to assemble the sandwiches.

Next, I crush the Ritz crackers into fine crumbs using a zip-top bag and rolling pin or a food processor. In a large bowl, I mix together the mayonnaise, egg, shallot, tarragon, chives, hot sauce, lemon zest, and Old Bay until smooth. I gently fold in the crab meat, cracker crumbs, salt, and pepper, being careful not to break up the crab too much. I refrigerate the mixture briefly to help it firm up.

I divide the mixture into four portions and gently shape them into patties. After chilling them again, I heat a skillet with oil and butter until hot and foamy. I fry the crab cakes until golden brown on both sides, flipping carefully, then transfer them to a plate and finish with a squeeze of fresh lemon juice.

To assemble, I layer each warm crab cake onto a toasted brioche bun with remoulade, butter lettuce, and tomato slices. I serve them immediately with extra sauce and lemon wedges on the side.

Servings and Timing

I make 4 sandwiches with this recipe. Prep takes about 20 minutes, cooking takes around 10 minutes, and the total time comes together in about 30 minutes, not counting chilling time for the crab cakes and sauce.

Variations

I sometimes add a little extra lemon zest or hot sauce when I want brighter flavor. For a different herb profile, I swap tarragon for parsley. When I want to skip the bun, I serve the crab cakes over a simple salad with remoulade on the side.

Storage/Reheating

I store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them gently in a skillet over low heat to keep the exterior crisp without drying them out. I store the remoulade separately and use it cold.

FAQs

How do I keep crab cakes from falling apart?

I’ve found that chilling the mixture and formed patties helps them hold together during cooking.

Can I bake the crab cakes instead of frying?

I do bake them sometimes, but I prefer pan-frying for the best golden crust.

What type of crab meat works best?

I always choose jumbo lump crab meat for the best texture and flavor.

Can I make the crab cakes ahead of time?

I often prepare the patties a day ahead and keep them chilled until ready to cook.

Is the remoulade very strong?

I find it balanced and creamy, with just enough tang to complement the crab.

Can I freeze the crab cakes?

I freeze uncooked patties, then thaw them overnight before cooking.

What sides go well with these sandwiches?

I like serving them with fries, coleslaw, or a light summer salad.

Why should I be gentle when mixing?

I mix gently so the crab stays in large, tender pieces.

Can I make these smaller for appetizers?

I shape them into mini patties and serve them with remoulade for dipping.

What makes these Maryland-style?

I stick to minimal filler and let the crab flavor stay front and center.

Conclusion

I enjoy making these Maryland-Style Crab Cake Sandwiches because they’re fresh, flavorful, and feel like a true seasonal treat. With tender crab cakes and creamy remoulade on toasted brioche, this is a recipe I love serving whenever I want something special yet approachable.