Ricardo's Crab Cake Sandwiches

  • prep time15 min
  • total time 15 min
  • serves 5

This sandwich for seafood lovers is perfect for a summertime lunch outdoors.

51 Ratings
Directions for: Ricardo's Crab Cake Sandwiches


Paprika Mayonnaise

⅔ cup mayonnaise

2 green onions, finely chopped

1 Tbsp lemon juice (or to taste)

½ Tbsp paprika

pinch cayenne (or to taste)

1 pinch Salt and pepper

Crab Cakes

1 lb(s) lump snow crab meat (or 1 whole crab, about 1 kg/2 lb, cooked and shelled)

¼ cup mayonnaise

¼ cup breadcrumbs

¼ cup chopped fresh chives

1 egg

1 Tbsp melted butter

1 Tbsp lemon juice

1 tsp Dijon mustard

Hot pepper sauce to taste

2 Tbsp olive oil

1 pinch Salt and pepper


5 kaiser rolls

5 leaves Boston lettuce

5 Crab Cakes (see recipe), chilled

1 tomato, thinly sliced

1 avocado, thinly sliced


Paprika Mayonnaise

1. In a bowl, combine all ingredients. Season with salt and pepper.

Crab Cakes

1. In a bowl, combine all the ingredients except the oil. Season with salt and pepper. Shape into 5 patties. Refrigerate.

2. In a cast iron skillet set on a grate over a medium fire, brown the crab cakes in the oil, about 3 minutes a side. Serve immediately on a bed of lettuce.


1. On a clean surface, slice the rolls in half. Spread with mayonnaise. Place 1 lettuce leaf and 1 crab cake on the bottom half of each roll. Garnish with tomato and avocado. Season with salt and pepper. Cover with the top half.

See more: No-Cook, Shellfish, Lunch, Fry, North American, Fish, Main, Dinner



More Recipes You'll Love