Crab Cake Biscuit Sandwich

From Carrie Morey's Hot Little Suppers cookbook

Crab Cake Biscuit Sandwich


  • • 1 large egg
  • • 1 1/2 cup mayonnaise
  • • 3 green onions, chopped
  • • 1 tablespoon Dijon mustard
  • • Zest of 1 lemon (about 2 teaspoons)
  • • 1 teaspoon Worcestershire sauce
  • • 1 teaspoon minced fresh flat-leaf Italian parsley (about 4 stems)
  • • 1 teaspoon hot sauce
  • • Salt and freshly ground coarse black pepper to taste
  • • 1 pound claw crabmeat
  • • 2 cups bread crumbs, divided
  • • 1 tablespoon butter
  • • 2 tablespoons canola oil
  • • Buttermilk Biscuits
  • • Zest and juice of 1 lemon
  • • 1/4 cup basil (chopped)

While many associate crab cakes with summertime, for me, they're a year-round delight. Their ease of preparation and undeniable deliciousness make them a favorite in any season!

My family's deep affection for crab cakes, along with the cherished memories of crabbing with my dad, intensifies my love for this dish. While I adore them in my Smoked Tomato Remoulade, you can also enjoy them tucked into a biscuit sandwich for a delightful twist!

 Crab Cake Biscuit Sandwich


  1. In a large bowl, whisk together the egg, 1/2 cup mayonnaise, green onions, Dijon mustard, lemon zest, Worcestershire, parsley, hot sauce, and salt and pepper. Add the crabmeat and 1/2 cup of the bread crumbs. Gently stir to combine. Form the mixture into 6 patties.
  2. In a small bowl, place the remaining 1 1/2 cups of the bread crumbs. Carefully dredge each crab cake into the bread crumbs, coating both sides evenly.
  3. Chill the crab cakes in the refrigerator for 30 minutes
  4. In a large skillet, heat the butter and canola oil over medium-high heat. Fry the crab cakes for 3 to 5 minutes per side, or until golden brown and cooked through. You may need to work in two batches.


  1. In a separate container, grate the rind of the lemon and squeeze out all its juice into a cup of mayonnaise. Add basil and black pepper, and stir together.
  2. Split a single special-size buttermilk biscuit in half. Place inside a 6x6 clamshell.
  3. Using a spatula, spread 1 oz of lemon-basil mayonnaise across the bottom of the biscuit.
  4. Place 1 oz of arugula (4-5 leaves) on top of the Lemon-Basil Mayonnaise.
  5. Place the crab cake on top of the arugula. Add Salt and Pepper
  6. Brush the top of the biscuit with melted butter before serving.

Hot Little Tip

It takes about eight crabs to come up with a pound of crabmeat. Fall is the best time for crabbing when there are more and bigger crabs. If you aren't catching your own, you can make this dish more economical by using backfin crabmeat or a combination of backfin and claw meat.