Crab Cake Sandwich

5 from 1 vote

Here's how to make a dreamy Maryland-style crab cake sandwich with our classic Old Bay crab cakes and homemade tartar sauce. It's a real crowd-pleaser.

Prep Time10

Total Time10

Course: Sandwiches

Cuisine: American

Keyword: crab cake sandwich

Calories: 377kcal

Author: Carolyn Gratzer Cope

Ingredients

1 petite Kaiser brioche, or potato roll
2 tablespoons tartar sauce more to taste
1 crab cake
1 leaf soft lettuce such as butterhead
1 large or a few small slices ripe tomato
A few dashes Tabasco sauce optional

Instructions

Split the roll and toast it lightly if you like.
Spread both halves with tartar sauce.
Place the crab cake on top of the bottom half.
Top with lettuce and tomato.
Add a sprinkle of salt and a few dashes of Tabasco if you like.
Close the sandwich and serve right away.

Notes

Choose a good roll that's about the same size as the crab cake. Here I've pictured a petite Kaiser roll, which I've toasted very lightly. A brioche roll, potato bun, or even English muffin would make nice options, too.
A nice soft lettuce leaf adds crunch and freshness. I've pictured butterhead lettuce here.
One large or several small slices of juicy, ripe tomato top things off. I've used plum tomato here because that's what looked best at the market, but there are no wrong choices.
You can make the crab cakes up to a week in advance to store in the fridge or up to three months in advance if you'd like to freeze them either before or after cooking. Please refer to the storing, freezeing, and defrosting instructions in the crab cake recipe for details.
You can make the tartar sauce up to a week in advance and store in an airtight container in the fridge. (If you'll be adding any of the optional fresh herbs, consider mixing them in shortly before serving.)

Nutrition