Growing up on the East Coast, seafood has always been a staple in my diet. And one dish that has always held a special place in my heart is the Maryland crab cake sandwich. This classic seafood favorite is a perfect combination of fresh crab meat, herbs, and spices, all sandwiched between two slices of soft bread. It’s a dish that never fails to bring back memories of summers spent by the beach, enjoying the warm sun and the delicious flavors of the sea. In this article, I will share with you my personal recipe for the perfect Maryland crab cake sandwich and why it deserves a spot on your table.
Why This Recipe Works
There are many reasons why this recipe stands out and has become a classic in Maryland cuisine. Here are just a few:
- The use of fresh, high-quality crab meat: The key to a delicious crab cake sandwich is using fresh crab meat. In Maryland, blue crabs are the most commonly used and are known for their sweet and delicate flavor.
- The perfect blend of herbs and spices: The combination of herbs and spices in this recipe adds depth and flavor to the crab cakes without overpowering the delicate taste of the crab meat.
- The use of mayonnaise and breadcrumbs: These two ingredients help bind the crab cakes together and give them a crispy exterior while keeping the inside moist and tender.
- The sandwich format: Serving the crab cakes between two slices of bread not only makes it easier to eat, but it also adds a nice texture contrast to the dish.
Ingredients You’ll Need
Serving Size: 4 sandwiches
Prep Time: 20 minutes
Cook Time: 10 minutes
- 1 pound fresh crab meat
- 1/4 cup mayonnaise
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1/4 cup chopped fresh parsley
- 4 slices of your favorite bread
- 4 lettuce leaves
- 4 tomato slices
- 4 lemon wedges
- Salt and pepper to taste
Step-by-Step Instructions
- In a large bowl, mix together the crab meat, mayonnaise, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Season with salt and pepper to taste.
- Form the mixture into 4 equal-sized patties.
- In a large skillet, heat some oil over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes on each side, until golden brown and crispy.
- While the crab cakes are cooking, toast the bread slices in a toaster or on a separate skillet.
- Assemble the sandwiches by placing a lettuce leaf and a tomato slice on one slice of bread, followed by a crab cake and a squeeze of lemon juice. Top with the other slice of bread.
- Serve hot and enjoy!
My Pro Tips for Success
- Use lump crab meat for the best texture and flavor.
- Make sure to drain any excess liquid from the crab meat before mixing it with the other ingredients.
- For a healthier option, you can bake the crab cakes in the oven at 375°F for 15-20 minutes instead of frying them.
- For added flavor, you can add a dash of hot sauce or a pinch of cayenne pepper to the crab cake mixture.
What I Serve With This Recipe
- French fries or sweet potato fries
- Coleslaw
- Corn on the cob
- Side salad
FAQs (From My Kitchen to Yours)
Can I use canned crab meat for this recipe?
While fresh crab meat is always preferred, you can use canned crab meat in a pinch. Just make sure to drain it well before using it in the recipe.
Can I make the crab cakes ahead of time?
Yes, you can prepare the crab cakes and refrigerate them for up to 24 hours before cooking. This is a great option for meal prep or for hosting a dinner party.
Can I freeze the crab cakes?
Yes, you can freeze the uncooked crab cakes for up to 3 months. Just make sure to thaw them in the refrigerator before cooking.
What other types of bread can I use for the sandwich?
You can use any type of bread you prefer, such as brioche, sourdough, or even a soft roll. Just make sure it can hold the crab cake and other toppings without falling apart.
Why This Recipe Deserves a Spot on Your Table
This Maryland crab cake sandwich recipe is not only delicious and easy to make, but it also brings a taste of the East Coast to your home. It’s a perfect dish for a summer barbecue or a cozy dinner at home. The combination of fresh crab meat, herbs, and spices creates a burst of flavor in every bite, and the crispy exterior and soft bread make for a satisfying texture contrast. Plus, it’s a versatile dish that can be served as a sandwich, on its own, or even as a salad topper. Trust me, once you try this recipe, it will become a regular on your menu.
Your Turn
Now it’s your turn to try this delicious Maryland crab cake sandwich recipe. I would love to hear your thoughts and any variations you may have tried. Share your experience in the comments below and let’s keep the love for seafood alive!
Maryland Crab Cake Sandwich: A Classic Seafood Favorite
Ingredients
- 1 lb fresh crab meat
- 1/2 cup mayonnaise
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 4 slices of bread (such as brioche or sandwich rolls)
- Lettuce leaves
- Tomato slices
- Lemon wedges for serving
- French fries or sweet potato fries (for serving)
- Coleslaw (for serving)
- Corn on the cob (for serving)
- Side salad (for serving)
Instructions
- In a large bowl, mix together the crab meat, mayonnaise, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Season with salt and pepper to taste.
- Form the mixture into 4 equal-sized patties.
- In a large skillet, heat some oil over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes on each side, until golden brown and crispy.
- While the crab cakes are cooking, toast the bread slices in a toaster or on a separate skillet.
- Assemble the sandwiches by placing a lettuce leaf and a tomato slice on one slice of bread, followed by a crab cake and a squeeze of lemon juice. Top with the other slice of bread.
- Serve hot with French fries, coleslaw, corn on the cob, and a side salad. Squeeze fresh lemon juice over the sandwich before enjoying!
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