Maryland Lump Crab Cake Sandwich (with Old Bay)

Crab Cake Sandwich: With lump crab, Old Bay, and little filler, this will be your go-to simple crab cake recipe.

It will instantly transport you to the Chesapeake Bay.

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Craving a taste of the Eastern Shore? I’m telling you, our epic Crab Cake Sandwich will cure those cravings in a jif!

It is really easy to mess them up, but I have perfected the best Maryland crab cakes recipe, IMO.

Not only are they extremely flavorful, but the crab is also the star and shines through in every bite.

With very little filler, and an easy straightforward recipe, you will be making this recipe all summer long.

Seriously easy too, you just mix the crab meat mixture, form into patties, place on a sheet tray with a little butter on top and bake them, that’s it!

Assemble your sandwich and you instantly have your new favorite Crab Cake Sandwich – a total crowd-pleaser. Get ready for rave reviews!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE CRAB CAKE SANDWICH:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT TO SERVE THIS WITH?
• DO I HAVE TO USE LUMP CRAB MEAT?
• WHERE CAN I FIND CRAB MEAT?
• DO THESE CRAB CAKES HAVE LITTLE FILLER?
• DO I HAVE TO BAKE THEM?
• DOES LUMP CRAB MEAT HAVE SHELLS?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Maryland Lump Crab Cake Sandwich (with Old Bay)

1. Makes 4 large sandwiches, but easily double or halve the recipe as needed.
2. Simple ingredients with minimal filler make them come together quickly.
3. Baking the crab cakes makes this recipe super easy and foolproof.

• Panko breadcrumbs
• Mayonnaise
• Clove garlic, minced
• Dijon mustard
• Worcestershire sauce
• Dried parsley
• Old bay seasoning
• Kosher salt
• Black pepper
• Onion powder
• Lump crab meat, blue crab meat checked for shells
• Salted butter
• Brioche buns
• Mixed greens
• Tomato slices
• Red onion slices
• Sriracha mayo

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1. Preheat the oven to 450°F. Line a sheet tray with parchment paper and set aside.
2. In a large bowl, stir together the panko bread crumbs, mayonnaise, garlic, dijon, Worcestershire, dried parsley, old day, salt, pepper, and onion powder.
3. Add the fresh lump crabmeat and fold it in, try not to break it up too much.
4. Divide the crab mixture into 4 portions on the prepared sheet tray and gently pat it together to form a patty. Press down the top slightly.
5. Add ½ tablespoon of the butter to the top of each crab cake.
6. Place the baking sheet in the oven and bake for 13-15 minutes until golden brown along the edges, you do not want to overcook them, or they may dry out.

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1. Add some sriracha mayo (or other preferred sauce) to the bottom of a brioche bun. 
2. Top with mixed greens and a tomato slice.
3. Add a crab cake on top with more sauce and red onion. Place the top of the bun on top and serve immediately.

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WHAT TO SERVE THIS WITH?

I love to serve these Maryland-style crab cakes with simple sides.

Some of my favorite options are:

• Lemon wedges
• Tartar sauce or cocktail sauce if you don’t want to use spicy mayo or some hot sauce!
• French fries
• Potato Chips
• Mac and cheese
• Sweet Potato Fries
• Pasta Salad
• Mac Salad
• Potato Salad

DO I HAVE TO USE LUMP CRAB MEAT?

If you can’t find lump crab meat, then I suggest purchasing jumbo lump crab meat, or crab claw meat.

Fresh crab meat from blue crabs is what you will typically find in high-quality authentic Maryland crab cakes.

I do not suggest purchasing any other style of crab, you really want to use a premium crab for classic Maryland crab cakes.

Backfin crab meat or imitation crab meat just won’t do.

We really want that sweet, fresh crab taste to shine through the entire sandwich.

For best results, jumbo lump crabmeat and lump crab meat are your best options.

They might be more expensive but so worth it for the best crab cakes.

WHERE CAN I FIND CRAB MEAT?

Your local seafood market and grocery stores will have crab meat in either cans or plastic containers.

I normally find it near the fresh seafood in a refrigerated case.

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DO THESE CRAB CAKES HAVE LITTLE FILLER?

Yes! Very little filler lets the delicious crab meat shine.

If you don’t have panko bread crumbs on hand or want to use something else in place of them, I suggest crushing up saltine crackers or using other cracker crumbs in their place.

If using crackers in place of breadcrumbs, taste the crab cake mixture before adding additional salt as the crackers are already salted.

DO I HAVE TO BAKE THEM?

Since there is just enough filler to keep these Maryland style crab cakes together, I think baking is the best option.

Baking allows you to cook them gently with no chance of them falling apart with the large chunks of crab.

Other recipes may call for you to pan fry or even deep fry their crab cakes, generally, those types of crab cakes will have more filler than this recipe so they stick together easier.

We don’t even add eggs or egg yolks as a binder.

DOES LUMP CRAB MEAT HAVE SHELLS?

Yes, there will almost always be some shells in the container of crab meat.

So, I will normally place the crab meat in a bowl and gently go through it by hand, trying my best not to break up any of the lumps.

ANY ADDITIONS?

Bring on the flavor!

I love adding things if it feels right.

• Squeeze lemon juice over the crab cake patties for a zesty kick.
• Add fresh herbs like parsley or dill for extra flavor in this crab cake sandwich recipe.
• Spread homemade tartar sauce on the toasted brioche bun for a tangy twist.
• Sprinkle lemon zest on top of the crab cakes for a bright, citrusy pop.
• Add a dollop of aioli sauce to the soft brioche bun for creamy goodness.
• Top with slices of tomato for juicy freshness in this great crab cake.

ANY SUBSTITUTIONS?

Yep!

Let me know in the comments how it turns out for you!

• Use buttery ritz crackers instead of panko breadcrumbs for a different crunch.
• Substitute kosher salt with sea salt for the crab recipes mix.
• Swap brioche roll with a regular bun if you can’t find buttery brioche buns at the grocery store.

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Store leftover crab cakes in the fridge in an airtight container for up to 3 days.

Reheat in the oven or microwave until warm.

Freeze for up to 3 months.

Place leftovers in the freezer in a freezer-safe container.

To thaw, place the dish in the fridge overnight.

Step up your game and try making your own crab cakes with our Crab Cake Sandwich – perfect all year round!

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If you’ve tried these CRAB CAKE SANDWICH, let me rknow how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!