Crab Cake Sandwich w/ Cajun Remoulade Sauce

Crab Cake Sandwich Recipe

Brace yourself for a seafood sensation – the Crab Cake Sandwich, a true taste of the sea with a country twist. Take our Runnin Wild Crab Cakes, coat 'em in Cajun Remoulade sauce, tuck 'em snug in a delectable bun of your choice, and crown 'em with fresh lettuce and ripe tomato. It's the ultimate seafood summer sandwich that'll have you savorin' every bite.

Crab Cake Ingredients:

*For the best texture, use fresh refrigerated lump crab meat.

Cajun Remoulade Sauce Ingredients:


For the Crab Cakes:

  1.  Stir the Runnin Wild Fish Seasoning, Runnin Wild Buffalo Seasoning, egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, and lemon juice together in a large bowl. Place the crab meat on top, followed by the Saltine cracker crumbs, and gently fold together. Be careful not to break up the crab meat!
  2. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 450 F and grease a baking sheet with nonstick spray.
  4. Using a ½ cup measuring cup, scoop the crab cake mixture into 6 piles on the baking sheet. (Don’t flatten!) Use your hands to compact each pile so there aren’t any lumps falling out. Brush each crab cake with melted butter.
  5. Bake for 12-14 minutes or until lightly browned. 

For the Sandwich/ Sauce:

  1. Mix all sauce ingredients together and refrigerate.
  2. Add ½ tablespoon of butter to bun and toast, then top with 1 tablespoon of Cajun Remoulade sauce, crabcake, lettuce and tomato before serving. Enjoy!