Crab Cake Sandwich

This tasty, oversized griddled crab cake sandwich is a revelation. Complete with an intensely flavorful Boursin Garlic & Fine Herbs aioli, this crab cake sandwich will hook more orders than you know what to do with.




For Crab Cakes:
  1. In a mixing bowl, evenly combine the mayo, lemon juice, Worcestershire, eggs, Panko, and Old Bay.

  2. Gently fold in the lump crabmeat to fully incorporate.

  3. Season to taste with salt and pepper.

  4. Divide and form mixture into 10 large crab cakes. Reserve cold for service.

For Red Pepper Aioli:
  1. Evenly combine all the aioli ingredients to form a smooth, light red-colored aioli.

  2. Reserve cold for service.

To Make A Crab Cake Sandwich:
  1. Lightly coat a non-stick sauté pan or griddle with pan spray.

  2. Sear the crab cake on both sides to a golden brown and hot on the inside.

  3. Toast a hamburger bun.

  4. Spread 1 teaspoon of red pepper aioli on both the heel and crown of the toasted bun.

  5. Place the hot crab cake on the bun heel, then top crab cake with 1 tablespoon of Boursin, spreading it across the crab cake.

  6. Top the Boursin with 1/4 cup crumbled potato chips.

  7. Top with the bun crown.

Operator Tips:
  1. This recipe can also be prepared using the 2.2 lb Boursin Professional tub.

  2. For a main dish approach, ditch the hamburger buns and serve two crab cakes on a small bed of greens.


  • portions


  • serving size

    1 Sandwich

  • day part

    Lunch, Dinner

Crab Cakes:
  • 2/3

    cup mayonnaise

  • 2

    tbsp fresh lemon juice

  • 1/2

    cup panko breadcrumbs

  • 2

    Large fresh eggs

  • 1 1/2

    tbsp Worcestershire Sauce

  • 2

    tbsp Old Bay Seasoning

  • 2

    lbs fresh lump crabmeat

  • Kosher salt and black pepper, to taste

Red Bell Pepper Aioli:
For Sandwiches:
  • 2/3

    cup Boursin Garlic & Fine Herbs Cheese

  • Pan spray, to lightly coat