Crab Cake Sandwich
Maryland's crown jewel - a crab cake made with sweet jumbo lump crab from the Chesapeake Bay, lightly bound and seasoned with Old Bay, then served on a soft roll with lettuce, tomato, and tartar sauce. In Maryland, the crab is the star - minimal filler, maximum flavor.
Equipment Needed
Instructions
Pick through the crab: Gently spread crab meat on a plate and pick through for any shell pieces. Be extremely gentle to preserve the large lumps - this is the whole point of using jumbo lump.
Make the binder: In a small bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, and parsley. This is your minimal binder.
Combine gently: Place crab meat in a large bowl. Add crushed saltines and the binder mixture. Fold very gently with a rubber spatula - you want to keep those lumps intact. The mixture should just hold together.
Form the cakes: Divide mixture into 4 portions. Gently form into thick patties about 1 inch tall. Don't pack them tightly - loose is better. Refrigerate for 30 minutes to firm up.
Preheat for cooking: You can pan-fry or broil. For pan-frying, heat butter in a cast iron skillet over medium heat. For broiling, preheat broiler and butter a baking sheet.
Cook the crab cakes: Pan-fry: Cook 4-5 minutes per side until golden brown. Broil: Place on buttered sheet 6 inches from heat, broil 8-10 minutes until golden, no flipping needed.
Toast the rolls: Split and lightly butter the brioche rolls. Toast until golden brown in a skillet or under the broiler.
Prepare the rolls: Spread tartar sauce on both halves of each toasted roll. Place lettuce on the bottom half, then a tomato slice.
Assemble the sandwiches: Place a hot crab cake on top of the tomato. Squeeze a little fresh lemon juice over the crab cake if desired.
Serve immediately: Close with the top bun and serve immediately with lemon wedges and extra Old Bay on the side. Pair with coleslaw and corn on the cob for a true Maryland feast.
💡 Pro Tips & Variations
- The filler debate: True Maryland crab cakes have minimal filler - just enough to hold together. If you see breadcrumbs outnumbering crab, it's not Maryland style.
- Use jumbo lump: Claw meat is cheaper but doesn't have the same sweet flavor or impressive chunks. For sandwiches, splurge on jumbo lump.
- Old Bay is non-negotiable: This Baltimore-born seasoning blend is essential to Maryland crab cakes. Accept no substitutes.
- Broiling vs frying: Both are traditional in Maryland. Broiling creates a different texture with less crust. Many crab houses broil.
- Don't overmix: The biggest mistake is overmixing. You want to barely combine the ingredients to preserve those precious lumps.
- Visit the source: Faidley's in Lexington Market, Jimmy's Famous Seafood, and Costas Inn in Baltimore serve legendary crab cakes.