Crab Cake Sandwich

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Prep Time: 20min | Servings: 2 Servings

Simple and classic, this Crab Cake Sandwich stacks golden crab cakes, lettuce, and tomato on toasted ciabatta rolls — perfect for lunch or an easy weeknight dinner.

  • 1/8 Cup Mayonnaise
  • 1.5 TSP Dijon Mustard
  • ¼ Cup Bread Crumbs
  • 1/8 TSP Black Pepper
  • ½ TSP Old Bay
  • 1 TBSP Worcestershire sauce
  • ½ Egg (slightly mixed)
  • 8 oz. Handy Crab Cake Combo
  • 4 Ciabatta Rolls
  • Lettuce and Tomatoes, for Garnish

  • Gather all ingredients: crab cake combo, rolls, mayo, mustard, seasonings, lettuce, tomato

  • Clean and reserve lump meat from crab cake combo

  • Slice rolls and prepare lettuce and tomato for garnish

  • Whisk mayonnaise, Dijon mustard, Worcestershire sauce, breadcrumbs, black pepper, Old Bay, and half the beaten egg in a bowl until smooth.

  • Gently fold in special or claw meat first, then carefully fold in reserved lump crab meat to preserve chunkiness.

  • Shape mixture into two crab cakes (about 3 oz each) and refrigerate until firm.

  • Heat a skillet over medium heat with a small amount of oil or butter, then sauté crab cakes until golden brown on both sides and cooked through (about 3–4 minutes per side).

  • Toast the ciabatta rolls lightly.

  • Assemble sandwiches: Place each crab cake on the bottom half of a roll; top with lettuce and tomato slices.

  • Close the sandwich and serve immediately.