Description

Classic Maryland-style crab cake sandwiches made with jumbo lump crab, minimal filler, and bold Old Bay flavor, served on toasted brioche with fresh toppings and creamy remoulade.

Ingredients

1 lb jumbo lump crab meat

2/3 cup Ritz cracker crumbs (about 16–18 crackers)

1 large egg, lightly beaten

1/4 cup mayonnaise

1/2 small shallot, finely minced

1 tablespoon fresh tarragon leaves, minced

2 tablespoons fresh chives, minced

2 teaspoons hot sauce

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

3/4 cup mayonnaise (for remoulade)

1/2 small shallot, finely minced (for remoulade)

3 tablespoons cornichons or gherkins, finely minced

1 tablespoon whole grain mustard

1 teaspoon prepared horseradish

1 teaspoon lemon zest (for remoulade)

1 tablespoon fresh lemon juice

3/4 teaspoon Old Bay seasoning (for remoulade)

1 tablespoon fresh tarragon, minced (for remoulade)

1 tablespoon fresh chives, minced (for remoulade)

4 brioche buns, toasted

1 ripe tomato, sliced

4–8 butter lettuce leaves

Lemon wedges, for serving

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Instructions

Prepare the remoulade by mixing all remoulade ingredients in a bowl until smooth. Season to taste and refrigerate.
Crush Ritz crackers into fine crumbs.
In a large bowl, whisk mayonnaise, egg, shallot, tarragon, chives, hot sauce, lemon zest, and Old Bay.
Gently fold in crab meat, cracker crumbs, salt, and pepper, keeping crab pieces intact.
Chill the mixture for 15 minutes, then divide into 4 portions and gently form patties.
Heat oil and butter in a skillet over medium heat until hot and foamy.
Cook crab cakes for 3–4 minutes per side until golden brown, flipping carefully.
Transfer to a plate and squeeze fresh lemon juice over the crab cakes.
Assemble sandwiches with toasted brioche, remoulade, lettuce, tomato, and warm crab cakes.
Serve immediately with extra remoulade and lemon wedges.

Notes

Chilling the patties helps them hold together during cooking.

Use jumbo lump crab for best texture.

Mix gently to avoid breaking up the crab.

Remoulade can be made up to a day ahead.

Nutrition

Serving Size: 1 sandwich
Calories: 560
Sugar: 5g
Sodium: 890mg
Fat: 38g
Saturated Fat: 9g
Unsaturated Fat: 26g
Trans Fat: 0.5g
Carbohydrates: 32g
Fiber: 2g
Protein: 28g
Cholesterol: 165mg