Go Back
A close-up of a golden-brown Crab Cake Sandwich topped with creamy coleslaw and a savory white sauce, served on a rustic plate.
Maryam

Classic Chesapeake Crab Cake Sandwich with Lemon-Dill Aioli

A perfectly seasoned, pan-fried crab cake nestled in a toasted brioche bun, complemented by a zesty lemon-dill aioli and crisp lettuce and tomato. This sandwich offers a taste of the coast in every bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Crab Cakes
  • 16 oz lump crab meat picked clean of shells, gently squeezed of excess moisture
  • 1/4 cup mayonnaise
  • 1 large egg lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp black pepper freshly ground
  • 1/4 cup fresh parsley finely chopped
  • 1/2 cup panko breadcrumbs plus more for dredging
  • 2 tbsp olive oil or vegetable oil, for frying
For the Lemon-Dill Aioli
  • 1/2 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill finely chopped
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For Assembly
  • 4 brioche buns or potato rolls, split and toasted
  • 4 leaves green leaf lettuce washed and dried
  • 1 large tomato sliced
  • 1/4 red onion thinly sliced (optional)

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Non-stick Skillet
  • Spatula
  • Whisk
  • Tongs

Method
 

Prepare the Lemon-Dill Aioli
  1. In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, 1 tbsp fresh dill, 1 clove minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper until well combined.
  2. Cover and refrigerate the aioli until ready to use, allowing flavors to meld and deepen.
Prepare the Crab Cakes
  1. In a large bowl, gently combine 1/4 cup mayonnaise, 1 lightly beaten large egg, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp Old Bay seasoning, 1/4 tsp freshly ground black pepper, and 1/4 cup finely chopped fresh parsley. Whisk until the mixture is smooth.
  2. Add 1/2 cup panko breadcrumbs to the wet mixture and stir gently to combine. Then, carefully fold in the 16 oz lump crab meat, which should be picked clean of shells and gently squeezed of excess moisture. Be careful not to break up the crab lumps too much; the mixture should just hold together.
  3. Divide the crab cake mixture into 4 equal portions and gently form them into patties, approximately 1-inch thick. Avoid compacting them too much to ensure a tender interior.
  4. If desired for an extra crispy exterior, lightly dredge each crab cake in additional panko breadcrumbs.
Cook the Crab Cakes
  1. Heat 2 tbsp olive oil (or vegetable oil) in a large non-stick skillet over medium heat. Ensure the oil is shimmering before adding the crab cakes.
  2. Carefully place the formed crab cakes into the hot skillet. Do not overcrowd the pan; cook in batches if necessary to maintain even heat. Cook for 4-5 minutes per side, or until they are beautifully golden brown and heated through. The internal temperature should reach 165°F (74°C).
Assemble the Sandwiches
  1. While the crab cakes are cooking, lightly toast the 4 brioche buns (or potato rolls).
  2. Spread a generous amount of the prepared Lemon-Dill Aioli on both halves of each toasted bun.
  3. On the bottom bun, layer one leaf of washed and dried green leaf lettuce, a slice of tomato, and optional thinly sliced red onion.
  4. Carefully place a freshly cooked crab cake on top of the vegetables.
  5. Complete the sandwich by placing the top half of the bun over the crab cake and fillings.
  6. Serve your Classic Chesapeake Crab Cake Sandwich immediately and enjoy!

Notes

For best results, use fresh lump crab meat. Do not overmix the crab cake mixture, as this can break up the delicate crab and make the cakes tough. The aioli can be made a day in advance and stored in the refrigerator for convenience.