Crab Cake Sandwiches with Sweet Pickle Slaw & Corn on the Cob
Published Jun 29, 2022
This post contains affiliate links. Please see our disclosure policy.
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.
Crab Cake Sandwiches with Sweet Pickle Slaw & Corn on the Cob
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
Calories: 633kcalCarbohydrates: 63gProtein: 21gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 1446mgPotassium: 520mgFiber: 5gSugar: 11gVitamin A: 461IUVitamin C: 30mgCalcium: 81mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
