Recipe · Recipe Redux · Thoughts & Tips

Recipe Redux: Crab Cake Sandwiches Two Ways

Lots and lots of exciting things going on lately. The biggest news is (drumroll, please)… we bought a house in Hawaii! It’s feels surreal, especially since we don’t move for a few more weeks. I’m dying to get my hands on it, the kitchen and backyard especially.


Sneak peek! The kitchen will be getting a little bit of a facelift. The tacky plastic pergola in the yard is already gone, thank goodness.ย 

It was also my husband’s birthday recently. Ours are a month and day apart, which was a little funny because we made an offer on our house on my birthday and we closed on it just after his.

We celebrated all those things, but I wanted to do one more thing for my husband. When I posted about my crab cakes, he was on deployment. He looooves crab cakes. I made a bunch of them perfecting my recipe and he didn’t get any while he was gone. (My girl friends lucked out though!)

I decided it was time for another recipe redux. There is a restaurant we love back in Massachusetts that used to have something like this on the menu, but one day, it disappeared. My husband was so disappointed. It’s been a couple years so I don’t remember exactly what was on theirs, so I decided to have some fun in the kitchen and give him some options.

The base is the same, but the meal is totally different, because we are making crab cake sandwiches two ways!

Everything you need for this meal can be prepped a day (or two, or three) in advance, so we are going to start with the toppings.

Pickled Sweet Peppers

  • 2 cups sweet peppers, thinly sliced & seeds removed
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 4 sprigs of thyme
  • 1 tsp dried dill
  • 1 tsp minced garlic
  • 1 cup hot water
  1. In a small bowl, whisk the vinegar, sugar and salt until fully dissolved.
  2. Put the peppers, thyme and garlic into a mason jar. Add the vinegar mixture. Carefully pour in the hot water until full.
  3. Cover the jar and leave it at room temperature for one hour, then refrigerate for at least one hour before serving.

Pickled Red Onions

  • 1 red onion, thinly sliced
  • 1/2 cups apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 tsp black peppercorns
  • 1 tsp minced garlic
  • 1 cup hot water
  1. In a small bowl, whisk the vinegar, sugar & salt together until dissolved.
  2. Put the onions, peppercorns & garlic into a mason jar. Add the vinegar mixture. Carefully pour in the hot water until full.
  3. Cover the jar and leave it at room temperature for one hour, then refrigerate for at least one hour before serving.

Mango Jalapeno Salsa

  • 1 cup finely diced mango
  • 1 jalapeno, deseeded & finely diced
  • 1/4 cup red onion, finely diced
  • 2 Tbsp pickled sweet peppers, finely chopped (optional if you happen to make them first, I like the extra color)
  • 1 lime, zest & juice
  • pinch of salt
    1. Combine all ingredients in a bowl & toss until mixed. Cover & refrigerate until serving.

Spicy Remoulade Sauce (modified from the original recipe)

  • 3/4 cup mayonnaise
  • 1 Tbsp whole grain mustard
  • 2 tsp paprika
  • 2 tsp prepared horseradish
  • 2 tsp pickling liquid (from either jar)
  • 1 tsp cayenne
    1. Combine all ingredients in a bowl and whisk until smooth. Cover & refrigerate until serving.

See? All I did was make a bunch of fun toppings to dress up the original recipe, which I have doubled below to make five sandwiches.

Why five? Well, I used a half dozen package of brioche buns for my sandwiches. They are sturdy enough to hold up to the patty and have a buttery taste that will compliment it. One bun goes into the actual crab cake as a binder, so that left five.

If you have another burger bun or rolls to use in the crab cake mix, you could definitely stretch this for six sandwiches. It’s all about using what you have and having to overbuy bread that won’t get used.

  • 2 eggs
  • 6 Tbsp mayonaisse
  • 1 lemon, zest and juice
  • 1/4 tsp crushed red pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dried parsley
  • 4 green onions, finely chopped
  • 16 oz lump crab meat
  • 1 cup ofย finely chopped brioche roll (about 1 roll)
  • 4 Tbsp panko bread crumbs
  • pinch of salt and pepper
  • 1/4-1/2 cup canola oil for cooking
  1. In a bowl, whisk together egg, mayo, lemon zest, lemon juice, red pepper, garlic, parsley, green onions, salt & pepper. Gently stir in crab meat until combined. Add the bread and panko, slowly folding it in, until evenly distributed.
  2. Using your hands, form 5-6 patties (try to match the size of the brioche buns). Place on a pan lined with parchment paper, cover loosely with plastic wrap, and refrigerate for a least an hour and up to overnight.
  3. Preheat the oven to 350 degrees. Heat oil over medium-low heat in a deep skillet or pan. Without overcrowding the pan, cook patties about 3 minutes on each side until golden brown and crispy. (Flip them away from you carefully to avoid splatter) Transfer to baking sheet or pan and let them warm through in the oven for 3-4 minutes.


Uncooked crab cakes, to give you an idea of the shape

I highly recommend prepping this all the day ahead of time, at least the toppings. The crab cakes could be made the morning of if you like. Just make sure you give them enough time to set up in the fridge so they don’t fall apart. Speaking of not falling apart, I like to use two spatulas to hold the crab cakes when I flip them on the stove top. These suckers are heavy, and you want to move slowly and not get oil everywhere.

From there, it’s simply about building.

Sandwich #1

  • Crab Cake
  • Toasted Brioche Bun
  • Mango Jalapeno Salsa
  • Spicy Remoulade Sauce
  • Sliced Avocado
  • Baby Arugula

A great mix of sweet and spicy. I love fruity salsas, especially paired with something rich like crab. The avocado almost melted into the spicy sauce I smeared on the top bun, balancing out the flavors. Any greens would be good to add some freshness, but I love the peppery taste of arugula.

Sandwich #2

  • Crab Cake
  • Toasted Brioche Bun
  • Pickled Red Onions
  • Pickled Sweet Peppers
  • Spicy Remoulade Sauce
  • Baby Arugula

The vinegar-y bite from the onions and peppers is perfect with the light, fluffy crab cake. I went heavy handed with the spicy sauce on this one and added my arugula again. Greens make a nice barrier to keep the bottom of the sandwich from getting too saturated. Reminder: drain your pickled veggies on a paper towel before putting them on the sandwich, so you don’t get it soaked and soggy with the liquid!

My husband and I kept going back and forth, and in the end, neither of us could pick a favorite. Crab cakes feel like being at the beach to me. The first sandwich definitely had that tropical island vibe, while the second felt more like being on the water somewhere down south instead, like the Carolinas or Louisiana.

I love this because now I have all this great stuff to pick at. Mango salsa is perfect for a snack, tacos or over the top of grilled fish or chicken . The spicy sauce isn’t exclusive, it works on all kinds of sandwiches. It’s also amazing with fries or onion rings. And pickled onion and peppers? They last for months!


Get creative with your leftovers: I made twice baked potatoes with the remoulade sauce mixed in & pickled onions on top!

Not only do I have a fridge full of goodies after the fact, having all these components makes it easy for everyone at the table to customize their own sandwich. This spread would be fantastic with a black bean veggie burger or chicken breast too, if you have someone at dinner who isn’t a seafood fan.

It looks like a lot of work in this long post, but trust me, it’s not as hard as it seems. I personally love spending a weekend morning pickling things for the week or making my own sauces and dressings from whatever I can find in my kitchen. Those little things can make all the difference.

Well, I’ll let you all go. I hope you have a fantastic, safe and spoooooky Halloween… and that no one puts raisins in your Trick or Treat bag.

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