Crab cake sandwich


Crab cakes define the flavor of Baltimore. There is a light baked version of the traidtional fried crab cake on a sandwich.


1 lb crab (lump crabmeat, shell and cartilage removed)
1 egg (beaten)
1⁄4 c mayonnaise
2 1⁄2 t seasoning (Old Bay seasoning)
2 ds Worcestershire sauce (1/4 teaspoon)
1⁄2 t pepper (black pepper, ground)
1 T parsley (fresh parsley, finely chopped)
1 t mustard (Dijon mustard)
1 c bread crumbs (plain)
  cooking oil (for frying)
6 bread (braad rolls, split)
  tartar sauce (or cocktail sauce)


  1. In a bowl, lightly mix crab meat and beaten egg.
  2. Add mayonnaise, Old Bay seasoning, Worcestershire sauce, ground pepper, choped parsley, mustard and bread crumbs. Mix gently, trying not to break carb lumps.
  3. Form six crab patties.
  4. Heat oil in a skillet, over a medium heat. Fry cakes, turning once, until golden brown on both sides.
  5. Remove from heat and place on toasted bread roll with tartar sauce.


Form patties with your hands. Adding 1 teaspoon baking soda to the crabmeat mix produces lighter cakes. Other trick is chilling the patties for 30 minutes in the fridge before frying.

6 servings
Preparation time
Cooking time
Total time
55 minutes

crab cake sandwich