- 10 minutes
- 15 minutes
Originating in the Chesapeake area, crab cakes are a popular dish in Maryland (and throughout the nation). Crispy, savory and delicious, this entrée is stuffed with lump crab, fresh herbs and more. And this recipe is a handheld way to enjoy the Maryland shellfish classic. Topped with fresh lettuce and sliced tomato, as well as a creamy herb yogurt sauce, this sandwich is sure to be a hit with the crab cake lovers in your family. It’s also a great way to introduce family members who may not have tried crab cakes before. After all, who doesn’t love a good sandwich?
To make the herb yogurt sauce, whisk together the yogurt, garlic, chives, parsley, lemon juice, salt and pepper in a small bowl. Set aside.
- Place the oven rack on the top setting and preheat the broiler to low heat. Line a baking sheet with aluminum foil and lightly grease.
To make the crab cakes, whisk together the egg, mayonnaise, parsley, lemon juice, Worcestershire, mustard, garlic powder, salt and pepper. Add the crab meat and gently combine. Add the panko breadcrumbs and gently mix until evenly incorporated. Form into 4 equal patties and place on the prepared baking sheet.
- Broil the crab cakes for 12-15 minutes until golden brown and cooked through.
Spoon the yogurt herb sauce on the bottom bun halves. Top with the crab cake, tomato, lettuce and finish with the top bun.