Classic Maryland Crab Cake Sandwich Recipe

This recipe serves up an authentic Maryland-style crab cake sandwich made with sweet jumbo lump crab meat, Old Bay, and minimal filler. If you’ve enjoyed real Eastern Shore crab cakes, you know they rely on great crab and just a few simple seasonings.

For true Maryland crab cakes, choose jumbo lump or lump blue crab meat. The sweet, flaky meat from Eastern Shore blue crabs is the star of the dish; keep the filler low and let the crab shine. You can use freshly picked crab or high-quality lump crab from the seafood counter.

What is a Crab Cake Sandwich?

Maryland crab cakes are simple and ingredient-forward: large chunks of crab bound just enough to hold together, lightly seasoned, and cooked until golden. They are not dense, heavily breaded patties; instead, authentic crab cakes are flaky, crab-forward, and seasoned with Old Bay or similar seafood spice blends. Serve them on a soft toasted bun with lettuce, tomato, and a squeeze of lemon for a classic crab cake sandwich.

Blue crab meat yields pieces known as lump and jumbo lump—meat from the body and swimmer fins that stays intact while cooking. Using lump crab gives your cakes both texture and a real crab taste.

How to Make a Crab Cake Sandwich

This Eastern Shore classic is straightforward, but chilling time is important—plan ahead so the cakes hold together while cooking.

• Soak the crabmeat in milk in the fridge for 20 minutes so it stays moist and any excess brine relaxes.
• Drain the crab in a fine mesh sieve, then pat dry on paper towels to remove excess liquid.
• Combine minced scallions, melted butter, egg yolk, mayonnaise, Dijon mustard, hot sauce, and Old Bay in a bowl.
• Fold in 3 tablespoons of the crushed crackers and then gently add the crab meat, taking care not to overwork it.
• Form the mixture into two large patties or balls. Press the bottoms flat and leave the tops slightly domed.
• Spread the remaining cracker crumbs on a plate and lightly press the tops and bottoms of each cake into the crumbs to coat.
• Place the cakes on a wire rack set over a baking sheet, cover loosely, and chill in the refrigerator for at least 1 hour and up to 8 hours; chilling helps them hold their shape under the broiler.
• Preheat the broiler with the oven rack about 6 inches from the element. Grease an oven-safe skillet or baking dish with the remaining teaspoon of butter, place the crab cakes in the pan, and broil until golden on top, watching closely—about 10–15 minutes depending on your broiler.
• Check that the internal temperature reaches 140°F and let the cakes rest 3–5 minutes before serving.
• Assemble on toasted buns with lettuce and tomato. Serve with lemon wedges and tartar or cocktail sauce as desired.

Expert Recipe Tips

Use brioche buns for the best texture—light, slightly sweet rolls complement the crab without overpowering it. Hamburger buns, Hawaiian rolls, or homemade buns work too, but brioche is ideal.

When using lemon, a little goes a long way. Add lemon juice or zest sparingly to brighten the flavors without masking the crab.

Storage and Reheating

Cooked crab cakes keep in the refrigerator for up to 3 days in an airtight container. To reheat, warm in a 325°F oven until heated through (about 10–15 minutes) or microwave briefly on low power, taking care not to overcook.

What to Serve with Crab Cake Sandwiches

Classic accompaniments include crispy fries, chips, fried mac and cheese, hush puppies, corn on the cob, or a simple green salad. Sliced avocado is another nice option that pairs well with the bun.

Recipe FAQs

What is lump crab meat?
Lump crab meat (also called backfin) comes from the body of the crab and holds together in larger chunks. Jumbo lump is taken from the swimmer fins and back area and yields especially large pieces.

Is lump or claw meat better?
Both are tasty, but lump is preferred for crab cakes because it holds up and provides meaty bites. Claw meat has a more intense flavor and works well in other preparations.

Is the crab meat already cooked?
Yes. Whether picked fresh from steamed crabs or purchased canned or in tubs, crab meat you buy is already steamed or boiled and safe to eat. Do not eat raw crab meat.

Can you freeze crab cakes?
Yes. Form the cakes and follow the chilling step, then par-freeze for 1–2 hours before storing in an airtight container for up to 3 months. Cook from frozen under the broiler, adding a couple of minutes to the cooking time.

More Seafood and Crab Recipes

Dinner Recipes

Sweet Chili Shrimp Poke Bowl with Japanese White Sauce

Seafood

Maine Lobster Rolls

Seafood

Shrimp Cocktail Shooters with Homemade Cocktail Sauce

Seafood

Parchment Salmon Boats with Vegetable Medley

This crab cake sandwich recipe is simple and rewarding. Pile the warm crab cakes on soft toasted buns and enjoy with lemon and your preferred sauce. Perfect for summer gatherings or a special weeknight meal.

Maryland Crab Cake Sandwich

5 from 41 votes

Prep: 1 hr 30 mins

Cook: 15 mins

Resting Time: 5 mins

Total: 1 hr 50 mins

Servings: 2

This simple crab cake recipe makes a delicious crab cake sandwich that highlights lump crab meat.

Ingredients

For crab cakes

• 8 oz lump crabmeat, picked over for shells
• 1 cup milk
• About 7 saltine crackers, crushed into fine crumbs
• 2 scallions, minced
• 1 tbsp unsalted butter, melted, plus 1 tsp softened
• 1 large egg yolk
• 1 tbsp mayo
• 2 tsp Dijon mustard
• 1 tsp hot sauce
• 1/2 tsp Old Bay seasoning

For garnish

• Lemon wedges
• Tartar or cocktail sauce for serving

For the sandwich

• 1 tomato, sliced
• Lettuce
• 2 buns, toasted

Instructions

Form the crab cakes

1. Combine the crabmeat and milk in a bowl and soak for 20 minutes in the fridge, ensuring the crab is submerged.
2. Drain and press out excess liquid. Lay the crab on a paper-towel-lined plate and pat dry.
3. Mix scallions, melted butter, egg yolk, mayo, mustard, hot sauce, and Old Bay together.
4. Fold in 3 tbsp of the crushed crackers and then fold in the crabmeat gently.
5. Shape into two large portions, pressing the bottoms flat and leaving the tops domed.
6. Spread remaining cracker crumbs on a plate and lightly coat the tops and bottoms of each cake.

Chill

1. Place the crab cakes on a wire rack over a baking sheet.
2. Cover loosely with plastic wrap or foil and refrigerate for at least 1 hour, up to 8 hours.

Cook the crab cakes

1. Preheat the broiler with the rack positioned about 6″ from the element (top position).
2. Grease an oven-safe skillet with the remaining teaspoon of butter and place the crab cakes in the pan.
3. Broil until golden brown on top, watching closely—about 10–15 minutes depending on your broiler.
4. Confirm the crab is heated through and reaches an internal temperature of 140°F with an instant-read thermometer.
5. Let the crab cakes rest 3–5 minutes before serving.

Serve the Crab Cake Sandwiches

1. Place crab cakes on toasted buns with lettuce and tomato.
2. Serve with lemon wedges and tartar or cocktail sauce if desired.

Notes

These crab cakes are delicious with crisp fries and malt vinegar, or served on a salad or as an appetizer. Use either fresh-picked lump crab meat or high-quality canned/tub crab labeled “lump” for best results. This recipe yields two generous crab cakes; you can make four smaller cakes for appetizers. Recipe inspiration: Cooks Country Aug/Sept 2014 and classic Eastern Shore preparations.

Nutrition

Serving: 1 | Calories: 344 kcal | Carbohydrates: 15 g | Protein: 28 g | Fat: 19 g | Saturated Fat: 8 g | Sodium: 1169 mg

Course: Appetizer, Main Course

Cuisine: American, Seafood