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Lump Crab Cake Sandwiches

Golden-brown crab cakes nestled between toasted brioche buns with creamy sauce, transforming an ordinary weeknight dinner into something special with restaurant-quality seafood.
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Prep Time 15 minutes
Cook Time 8 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/4 cup finely chopped green onions
  • 2 tablespoons vegetable oil for frying
  • 4 brioche buns, toasted
  • lettuce leaves and tomato slices for serving

Method
 

  1. Gently combine the lump crab meat, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning in a large bowl. Fold in the green onions last, being careful to keep the crab lumps intact.
  2. Using your hands, form the mixture into 4 evenly-sized patties, about 3/4 inch thick. Add more panko if too wet, or more mayonnaise if too dry.
  3. Place the formed crab cakes on a plate and refrigerate for 10 minutes to help them maintain their shape during cooking.
  4. Heat vegetable oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the crab cakes in the pan.
  5. Cook for 3-4 minutes per side until golden brown and heated through to 165°F internal temperature.
  6. Place each crab cake on a toasted brioche bun bottom. Top with fresh lettuce and tomato slices, then crown with the bun top.

Notes

Mix the crab cake mixture up to 4 hours ahead and refrigerate for better flavor and easier shaping. Chill patties for 10 minutes before cooking to prevent falling apart. Don't overmix to keep crab lumps intact. Cook over medium-high heat to avoid burning. Store leftovers in refrigerator for up to 2 days and reheat in 350°F oven for 5-7 minutes.