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Juicy salmon burger on a toasted bun with lettuce, tomato, and creamy sauce on a wooden board

Crispy Crab Cake Sandwich with Zesty Lemon-Dill Aioli

Elevate your sandwich game with these incredibly crispy crab cakes, perfectly seasoned and nestled in a brioche bun. The vibrant lemon-dill aioli adds a bright, zesty counterpoint that makes every bite a delight.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: American, Seafood
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Zesty Lemon-Dill Aioli
  • 1/2 cup Mayonnaise good quality
  • 1 tbsp Fresh lemon juice
  • 1/2 tbsp Fresh dill finely chopped
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Garlic powder
  • Pinch Salt to taste
  • Pinch Black pepper freshly ground, to taste
For the Crispy Crab Cakes
  • 1 lb Lump crab meat jumbo or backfin, picked clean of shells
  • 1/2 cup Panko breadcrumbs plus 1/2 cup for coating
  • 1/4 cup Mayonnaise
  • 1 large Egg
  • 1 tbsp Fresh parsley finely chopped
  • 1 tsp Old Bay seasoning
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp Hot sauce or to taste
  • 1/2 cup All-purpose flour for dredging
  • 2 tbsp Vegetable oil or other neutral oil, for frying
For Sandwich Assembly
  • 4 Brioche buns or potato rolls
  • 4 leaves Lettuce e.g., butter lettuce, green leaf
  • 1 Tomato sliced

Equipment

  • Large mixing bowl
  • Small Mixing Bowl
  • Non-stick skillet
  • Baking Sheet
  • Parchment Paper
  • Whisk

Method
 

Prepare the Zesty Lemon-Dill Aioli
  1. In a small bowl, combine mayonnaise, fresh lemon juice, chopped dill, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth.
  2. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
Prepare the Crispy Crab Cakes
  1. In a large bowl, gently flake the lump crab meat, ensuring no shells are present. Be careful not to break up the lumps too much.
  2. In a separate medium bowl, whisk together 1/4 cup mayonnaise, egg, chopped parsley, Old Bay seasoning, Dijon mustard, Worcestershire sauce, and hot sauce.
  3. Pour the wet mixture over the crab meat. Add 1/2 cup panko breadcrumbs. Gently fold all ingredients together until just combined. Do not overmix, as this can make the crab cakes tough.
  4. Divide the mixture into 4 equal portions and gently form them into patties, about 1-inch thick. Avoid pressing too firmly.
  5. Place flour in one shallow dish and the remaining 1/2 cup panko breadcrumbs in another. Dredge each crab cake first in flour (shaking off excess), then in the panko breadcrumbs, pressing gently to ensure a good coating. Place coated crab cakes on a parchment-lined baking sheet.
  6. Heat vegetable oil in a large non-stick skillet over medium heat. Once hot, carefully place the crab cakes in the skillet, ensuring not to overcrowd (cook in batches if necessary).
  7. Cook for 4-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 160°F (71°C). Carefully remove from skillet and place on a wire rack to drain any excess oil.
Assemble the Sandwiches
  1. Lightly toast the brioche buns. Spread a generous amount of the Zesty Lemon-Dill Aioli on both sides of each bun.
  2. On the bottom half of each bun, layer a lettuce leaf, a few tomato slices, and then a crispy crab cake.
  3. Top with the other half of the bun and serve immediately.

Notes

For best results, chill the formed crab cakes for at least 30 minutes before frying. This helps them hold their shape better. You can also bake these crab cakes: bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and cooked through.