Overhead view of Crab Cakes with Corn on the Cob and coleslaw on a rectangular white platter on a bright blue background

Crab Cake Sandwiches with Sweet Pickle Slaw & Corn on the Cob

Crispy baked patties with big pieces of tender, seasoned crab meat throughout are topped with a tangy and crunchy sweet pickle slaw for one heck of a fabulous crab cake sandwich! Serve with sweet, buttery corn on the cob to complete the meal.

5 from 1 vote
Overhead view of Crab Cakes with Corn on the Cob and coleslaw on a rectangular white platter on a bright blue background
Print Recipe

Crab Cake Sandwiches with Sweet Pickle Slaw & Corn on the Cob

Prep Time25 mins
Cook Time30 mins
Fridge Time1 hr
Total Time1 hr 55 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 633kcal
Author: Shay Ryan

Ingredients

For the crab cakes:

  • ½ cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon gluten-free Worcestershire sauce
  • ¾ cup gluten-free saltine crackers , finely crushed (Yehuda GF matzo crackers work really well)
  • 1 pound jumbo lump crab meat (checked for shells)

For the sweet pickle slaw:

  • 1 (16-ounce) jar bread and butter sandwich pickles (drained and thinly sliced)
  • 1 cup shredded purple cabbage
  • ½ cup mayonnaise
  • 1 tablespoon fresh dill , finely chopped

For serving:

  • 6 gluten-free hamburger buns
  • 1 lemon , cut into wedges
  • Butter or dairy-free butter
  • 6 ears cooked corn on the cob

Instructions

Make the crab cakes:

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In a medium bowl, combine the mayonnaise, egg, mustard, Worcestershire, and crushed crackers. Gently fold in the crab meat until combined. Cover bowl with plastic wrap and refrigerate for at least an hour. You can also do this a day ahead.
  • Divide the mixture into 6 evenly sized patties and lay them out on the lined baking sheet about an inch apart. Bake for 25-30 minutes, until browned nicely. No need to flip them.

Make the sweet pickle slaw:

  • Combine the pickles, cabbage, mayo, and dill in a medium bowl. Stir to combine well. Taste and season with salt and pepper, if needed. This can be made an hour or two ahead and stored, covered, in the fridge. However, the color from the cabbage will start to run if left too long.

To serve:

  • Assemble the baked crab cakes on toasted burger buns, then generously top with the sweet pickle slaw. Drizzle with a lemon wedge if you’d like and serve with buttered corn on the cob.

Nutrition

Nutrition Facts
Crab Cake Sandwiches with Sweet Pickle Slaw & Corn on the Cob
Amount Per Serving
Calories 633 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 6g30%
Trans Fat 1g
Polyunsaturated Fat 18g
Monounsaturated Fat 7g
Cholesterol 75mg25%
Sodium 1446mg60%
Potassium 520mg15%
Carbohydrates 63g21%
Fiber 5g20%
Sugar 11g12%
Protein 21g42%
Vitamin A 461IU9%
Vitamin C 30mg36%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cake Coleslaw Corn Crab Pickles Sandwich Shay Ryan Sweet
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