Crab cakes are absolutely delicious and now you can enjoy it as a sandwich in this amazing recipe with garlic aioli, lettuce, tomato and onion on a brioche bun.
While I was making this recipe all I could think of is a quote from the movie Wedding Crashers when they are playing football and one of the obnoxious cousins screams out, “Crab cakes and football, that’s what Maryland does!” I can’t speak for them for football but I can absolutely agree that Maryland has some amazing crab! Most of the crab that you will see in grocery stores in either fresh or jumbo lump and sent to you courtesy of Maryland. I love eating pasteurized jumbo lump crab just as it comes but pack it up with a bunch of other tasty ingredients and you’ve got yourself some delicious crab cakes.
How to Make Crab Cakes:
Crab cakes can be made several different ways, in fact I feel like I’ve made them at least 4 different ways. Whether they are more wet as a batter or super salty with butter crackers, they are always delicious! Any recipe starting with fresh produce always needs to be rinsed in water. It was instilled in me at an early age by an amazing chef that these fundamental preparations are necessary to ensure everything is clean and ready to properly prepare. At my house my Franke roller mat, faucet with hose and sink make this super easy. Not only does our gooseneck faucet with hose and farm house sink look absolutely gorgeous, yup it is the show stopper when people see it for the first time in our recently rehabbed kitchen, but it’s incredibly functional as well. The roller mat allows me to save on my back when rinsing the crab cakes produce as it is laid over top of the sink with ease. I’m 6’3 so anything I can do to stay up right is huge for me!
Once your vegetables are all rinsed they need to be finely minced and ready for mixing. I usually lay out the pasteurized jumbo lump crab meat on a sheet tray just to pick through it to make sure there are no shells at all in it. From there I add all of the ingredients needed to make the crab cakes into a large bowl and mix them together until completely combined. There are a few tricks to making crab cakes extra delicious and this is with tons of peppers, onions and garlic, and then Worcestershire sauce and Old Bay seasoning. For some reason that combination along with the crab goes together insanely well so use it instead of salt and pepper. Form your huge crab cakes for the crab cake sandwich and set them aside to get ready for frying.
How to make an Aioli:
An aioli is a simple delicious sauce that combines mayonnaise, garlic and a tad bit of lemon juice, and of course salt and pepper. This is the most simplest form of an aioli and from there it can be expanded into adding things like basil, or cheese, or smoked paprika, like I did. I thought the smoked paprika would go really well with crab cake and help enhance the basic flavor of the aioli. If you’ve ever wanted to make homemade mayonnaise you just whisk together like crazy some salt, egg yolks and lemon juice while slowly drizzling in oil. Now you’ve got your basics down you can go to down and add this sauce to any sandwich, burger, or whatever your heat desires.
Homemade Potato Chips:
At one of the restaurants we used to work at, we called these homemade potato chips Italian fries. There was really nothing special about them, but I guess since the restaurant had a foundation in Italian cuisine that it was appropriate to call them Italian Fries. You slice them thin on a mandolin or using a chef knife, fry them up in canola oil and season them with Old Bay seasoning and garnish with sliced green onions and that’s basically it. The seasoning here does it again because wow is it good and really really delicious.
If you love crab then this crab cakes sandwich recipe is for you, and if you’re looking for another great recipe then check out there Maryland crab cakes!
If you love sandwiches then for sure check out this Kentucky Hot Brown Sandwich!
Homemade Crab Cakes Sandwich Recipe with Garlic Aioli
For the Aioli:
- 1/2 cup of mayonnaise
- juice of 1/2 lemon
- 2 finely minced cloves of garlic
- ½ teaspoon of smoked paprika
- Kosher salt and fresh cracked pepper to taste
For the Crab Cake:
- 1/4 cup of small diced red pepper
- 1/4 cup of small diced yellow pepper
- 1/4 cup of small diced poblano pepper
- 3 cloves of finely minced garlic
- ½ peeled and small diced sweet onion
- juice of 1 lemon
- 1/2 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 3 eggs
- 1 pound of picked pasteurized jumbo lump crab meat
- 2 cups of Panko bread crumbs
- Lea an Perrins to taste
- Tabasco to taste
- Old Bay seasoning to taste
For the Italian Fries and Toppings:
- 2 Idaho potatoes sliced thin
- 1/2 cup of sliced green onions
- Old Bay seasoning to taste
- 6 to asted brioche buns
- 2 thinly sliced vine ripe tomatoes
- ½ thinly sliced peeled red onion
- 6 leaves of green leaf lettuce
- Start by preparing all vegetables accordingly.
- Next, in skillet on low heat with 1 tbs butter add in chopped peppers, shallots and garlic and cook for 4-6 minutes.
- After they are cooked let cool in the refrigerator.
- While it is chilling add the sliced potato chips to 1/4 C olive oil on high heat and cook until crispy, but not burnt. Set aside on paper towel to dry.
- Once they are dry toss with lawrys and green onions and set aside.
- Next add crab, mayo, eggs, panko, lemon juice, lea and perrins, tabasco, mustard, old bay and cracked pepper to the chilled pepper mixture and mix thoroughly.
- Form the crab cake mixture into 4 inch patties coating them in panko and set aside.
- Saute the crab cake patties in 2 tbs olive oil on medium-high heat browning on both sides and finishing in the oven on 350° for 8 - 12 minutes.
- In the mean time simply add all ingredients for the aioli in a bowl and mix well. Once everything is done simply plate of the dish.
- Add the crab cake patties to an onion or brioche roll with lettuce, tomato, onion and the wonderful aioli. Serve with the Italian fries and fresh strawberries. Enjoy!