Crab Cake Sandwiches With Sauce Rèmoulade Recipe

Name: Crab Cake Sandwiches With Sauce Rèmoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab cakes; 1 lb lump crabmeat; 1 egg, slightly beaten; 3 tablespoons mayonnaise; 1 tablespoon whole grain mustard; 1 teaspoon paprika; 1/4 teaspoon salt-free onion powder; 1 pinch freshly ground nutmeg; 1 pinch ground cardamom; 1/4 teaspoon celery seed; 2 pinches cayenne pepper; salt, to taste; 1 cup French bread, cut into small 1/8-inch dice, lightly toasted; 6 tablespoons melted butter; 2 French baguettes or 1 loaf ciabatta; 2 tablespoons olive oil; bibb lettuce or boston lettuce leaf, washed and dried; 2 beefsteak tomatoes, sliced; Remoulade; 3/4 cup mayonnaise; 2 tablespoons whole grain mustard; 1 tablespoon fresh chives, chopped (NOT dried); 2 tablespoons cornichons, minced; 1 teaspoon paprika; 1 dash salt-free garlic powder; 1 dash cayenne; salt, to taste

Servings: persons

Crab cakes
1 lb lump crabmeat
1 egg, slightly beaten
3 tablespoons mayonnaise
1 tablespoon whole grain mustard
1 teaspoon paprika
1/4 teaspoon salt-free onion powder
1 pinch freshly ground nutmeg
1 pinch ground cardamom
1/4 teaspoon celery seed
2 pinches cayenne pepper
salt, to taste
1 cup French bread, cut into small 1/8-inch dice, lightly toasted
6 tablespoons melted butter
2 French baguettes or 1 loaf ciabatta
2 tablespoons olive oil
bibb lettuce or boston lettuce leaf, washed and dried
2 beefsteak tomatoes, sliced
Remoulade
3/4 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon fresh chives, chopped (NOT dried)
2 tablespoons cornichons, minced
1 teaspoon paprika
1 dash salt-free garlic powder
1 dash cayenne
salt, to taste

1
Remove all cartilege from crab meat. Set aside in refrigerator.
2
In a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste.
3
Stir in the prepared crabmeat, mixing thoroughly. Gently fold in the toasted bread cubes.
4
Using a 3 inch ring mold or 3 inch cookie cutter, shape the mixture into 6 patties of the same thickness without pressing too hard.
5
Preheat oven to BROIL.
6
Meanwhile, prepare the remoulade by mixing together all the ingredients.
7
Slice the baguette or ciabatta bread into two 4 inch long pieces. Brush each piece with a little bit of olive oil.
8
Toast the bread *briefly* under the broiler and set aside.
9
Place the crab cakes on a parchment lined baking sheet. Brush the cakes with the melted butter.
10
Broil the crab cakes 4 minutes on each side or until golden brown.
11
Spread some remoulade on the bread and add 1 slice of tomato. Drizzle with olive oil, 2 lettuce leaves, and 1 crab cake.
12
Place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Crab cakes, 1 lb lump crabmeat, 1 egg, slightly beaten, 3 tablespoons mayonnaise, and more.

Yes, Crab Cake Sandwiches With Sauce Rèmoulade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cake Sandwiches With Sauce Rèmoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions