EATS: Crab Cake Sandwich Recipe

Crab cakes are a summer staple for me and a go to favorite recipe for my clients. The crab cake sandwich is a fun and easy way to enjoy crab cakes especially during outdoor get togethers or buffet style meals. If you’re summering by the seashore seafood just enhances the experience. If you’re landlocked this summer due to the pandemic, well, allow your senses to escape to the seashore with this crab cake sandwich recipe.

The crab cakes are the star of this recipe. Getting a nice brown crisp on the panko crust while keeping the taste of fresh herbs and vegetables singing on the inside with just warmed crab is key. This recipe is an adaptation of the crab cake recipe we would use when I was an opening chef at Wolfgang Puck’s Spago Beverly Hills. Over the years working as a private chef, I’ve revised this recipe and perfected it to create what I find to be the perfect crab cake.

The type of bun that you use is really important to serving the perfect crab cake sandwich. I use Martin’s famous potato buns—which you may know from Shake Shack burgers. They’re really good and light with a little bit of bounce and they tend to have a more moist rather than dry texture which makes the whole crab cake sandwich experience better.

Crab cake sandwiches make a great lunch or dinner recipe. Serve with a fresh side salad and grilled corn for a complete meal.

Crab Cake Sandwich Ingredients

serves 8

• 1 cup heavy cream

• 2 cloves garlic, minced

• 1 Tablespoon paprika

• 2 Tablespoons avocado oil

• 2 Tablespoons butter

• 3/4 cup white onion, brunoised

• 1/2 cup red bell pepper, brunoised

• 1/2 cup yellow bell pepper, brunoised

• 1/4 cup celery, brunoised

• 1 egg, lightly beaten

• 1 pound lump crab meat

• 1/8 teaspoon cayenne pepper

• 2 tablespoons fresh basil, minced

• 1 Tablespoon fresh parsley, minced

• 1 teaspoon of old bay seasoning

• 2 cups panko (Japanese bread crumbs)

• 2 teaspoons salt

• 1/2 teaspoon fresh ground black pepper

• Martin’s potato rolls

• Toppings: sliced tomato rounds, lettuce leaf

Crab Cake Sandwich Instructions

• In a sauté pan melt butter. Over medium high heat add onion, peppers, and celery. Sweat until glossy and soft.

• Reduce heat to medium. Add salt, pepper, paprika, cayenne, and old bay. Add heavy cream, cooking for about 1 minute until cream reduces by half.

• Remove from heat. Set aside and allow to cool to room temperature.

• In a large mixing bowl, combine the egg, crab meat, basil, parsley, 1 cup of panko, reduced cream and sautéed vegetables. Mix ingredients until well incorporated.

• Shape crab mixture into 2 ounce rounds. Lightly flatten each crab cake. Spread one cup of panko on a plate or baking sheet. Coat each crab cake to prepare for cooking.

• In a sauté pan, avocado oil. Pan fry crab cakes until golden on 1 side. Turn and cook until golden brown.

• Serve on potato bun with fresh tomato and lettuce