Crab Cake Sandwich

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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.


Portions: 10
Serving Size: 1 Sandwich
Day Part: Lunch, Dinner
Crab Cakes:
2/3 Cup Mayonnaise
2 Tablespoon Fresh Lemon Juice
1/2 Cup Panko Breadcrumbs
2 Large Fresh Eggs
1 1/2 Tablespoon Worcestershire Sauce
2 Tablespoon Old Bay Seasoning
2 Pounds Fresh Lump Crabmeat
Kosher Salt and Black Pepper, To Taste
Red Bell Pepper Aioli:
1/4 Cup Mayonnaise
2 Tablespoons Boursin Garlic & Fine Herbs Cheese
2 Tablespoons Roasted Red Bell Pepper, Puree
1 Teaspoon Garlic Powder
Pan Spray, To Lightly Coat
2/3 Cup Boursin Garlic & Fine Herbs Cheese


Equipment: Stovetop/Griddle
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 ¼ cup crumbled potato chips.
  7. Top with the bun crown.


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

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