Grilled Chesapeake Crab Cake Sandwich with Old Bay Aioli

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A Maryland-inspired sandwich featuring tender crab cakes infused with Old Bay seasoning, grilled to perfection and served on toasted brioche with a zesty aioli. This American-inspired sandwich and wrap recipe, ready in about 40 minutes, layers lump crab meat, mayonnaise, Dijon mustard into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 550 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz lump crab meat
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp Old Bay seasoning
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 brioche buns
• 1/4 cup mayonnaise (for aioli)
• 1 garlic clove, minced
• 1 tsp lemon zest
• 1/2 tsp Old Bay seasoning (for aioli)
• 2 lettuce leaves
• 4 slices sliced tomato

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Instructions

1. Step 1: In a mixing bowl, combine 8 oz lump crab meat, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp Old Bay seasoning, 1/2 cup panko breadcrumbs, 1 large egg, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Gently fold ingredients until just combined, careful not to break up crab meat.
2. Step 2: Form the mixture into 2 patties about 3 inches in diameter. Refrigerate for 20 minutes to firm up.
3. Step 3: Meanwhile, prepare Old Bay aioli by mixing 1/4 cup mayonnaise, 1 minced garlic clove, 1 tsp lemon zest, and 1/2 tsp Old Bay seasoning in a small bowl until smooth.
4. Step 4: Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat. Add crab cakes and cook for 4 minutes per side until golden brown and cooked through.
5. Step 5: Toast 2 brioche buns lightly on a grill or skillet.
6. Step 6: Assemble sandwiches by spreading 2 tbsp of Old Bay aioli on each bun bottom, topping with 1 crab cake, 1 leaf of lettuce, and 2 slices of tomato. Cover with bun tops and serve immediately.