Crab Cake Sandwich: A Seafood Delight with Crispy Perfection

In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab meat too much; the lumps should remain intact for the best texture.
Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Place the patties on a plate and refrigerate for at least 30 minutes to help them set.
Cook the Crab Cakes:

Heat a large skillet over medium heat and melt the butter.
Once the butter is hot and bubbly, carefully place the crab cakes in the skillet. Cook for 3-4 minutes per side, or until they are golden brown and crispy. Be gentle when flipping to avoid breaking the cakes.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Assemble the Sandwich:

While the crab cakes are cooling slightly, toast the buns in the same skillet until golden and crispy, about 2 minutes per side.
Spread a generous amount of tartar sauce or aioli on the bottom half of each bun.
Place a crab cake on top of each bun bottom.
Top with a leaf of lettuce, a slice of tomato, and a few rings of red onion if desired.
Close the sandwich with the top bun.
Serve:

Serve the crab cake sandwich with lemon wedges on the side for a burst of fresh citrus. Pair it with fries, coleslaw, or a simple salad for a complete meal.
Serving and Storage Tips