These Maryland Style Crab Cake Sandwiches with Chive Honey Mustard are made with jumbo lump crabmeat, hardly any filler, sliced tomato, and a zesty, 3-ingredient chive honey mustard sauce! They're fabulous served with lettuce, tomato, a lemon wedge, and an extra sprinkle of chives!
In a medium mixing bowl, whisk together the egg, mayonnaise, yellow mustard, Worcestershire sauce, hot sauce, lemon juice, parsley, salt, and pepper until smooth. Add the crabmeat and gently stir until coated. Add the crushed crackers and panko and stir gently to combine until incorporated. Let mixture sit for a few minutes, then form into 4 equal patties. Chill in the refrigerator for 20 minutes.
Heat a large nonstick skillet over medium to medium-high heat. Add the oil and butter. Cook the crab cakes for 4-5 minutes per side or until crusty and golden brown on the outside. I like to tent a piece of aluminum foil over the pan when the cakes are cooking on the second side. I find that it helps them cook more evenly. Once the crab cakes are finished cooking, remove from the pan and let drain for a few minutes on a paper towel lined plate.
Spoon some of the chive honey mustard on both sides of the bun, then place the crab cake on top, as well as lettuce and tomato. Add another spoonful of honey mustard if desired, a sprinkle of chives, a squeeze of lemon, and serve!
Combine all ingredients in a small bowl and whisk to combine. until smooth. Season to taste with salt and pepper.
*Make sure you use fresh jumbo lump crabmeat for this recipe. It's not cheap, but it's SO worth it. Nothing else compares. Do not use the canned stuff!
* I like using a buttery style cracker such as Ritz or Club crackers. I just put them in a plastic bag and crush them with my hands or something heavy like a can or meat mallet. It's good if there are some coarser pieces, you don't want them super fine!
*Don't skip the chilling step. It helps keep the crab cakes from falling apart and develops the flavors!