Jumbo Crab Cake + BLT + Croissant = UNFORGETTABLE
There’s something about a BLT that already feels like comfort, but this version leans all the way in and then takes a luxurious turn. Buttery, flaky croissants cradle a golden, jumbo lump crab cake that’s rich, delicate, and packed with flavor in every bite. Layered with crisp bacon, juicy tomatoes, and fresh lettuce, it hits that perfect balance of indulgent and refreshing.
And then comes the remoulade. Creamy, tangy, with just the right kick of spice, it ties everything together and elevates each layer without overpowering that sweet, tender crab. Finished with a brush of garlic butter on those toasted croissants, this sandwich feels like something you’ll want to savor slowly, bite after bite.
If you’re searching for the best crab cake recipe, a jumbo lump crab cake sandwich, or a restaurant-quality seafood sandwich at home, this is it.
Why You’re Going to Love This Recipe
- Jumbo lump crab front and center – minimal filler, maximum flavor
- Perfectly balanced texture – tender inside with a golden exterior
- Bakable and air-fryer friendly – no frying required
- Next-level BLT upgrade – smoky bacon + fresh toppings + rich crab
- That remoulade sauce – creamy, tangy, slightly spicy, and unforgettable
- Croissant magic – buttery, flaky layers take this over the top
Ingredients
Jumbo Crab Cakes
- Jumbo lump crab meat
- Crab meat
- Mayo
- Dijon mustard
- Worcestershire sauce
- Black pepper
- Fresh parsley
- Fresh chives
- Old Bay seasoning
- Garlic
- Lemon juice
- Egg
- Panko breadcrumbs
Remoulade Sauce
- Mayo
- Fresh parsley
- Fresh chives
- Dijon mustard
- Black pepper
- Worcestershire sauce
- Onion powder
- Lemon juice
- Old Bay seasoning
- Paprika
- Cayenne pepper
Garlic Butter
- Unsalted butter
- Garlic
- Parsley
- Salt
For Assembly
- Croissants
- Lettuce
- Tomato slices
- Cooked bacon
How to Make the Best Jumbo Crab Cakes
1. Make the Remoulade Sauce
In a bowl, combine all remoulade ingredients and mix until smooth.
Refrigerate to let the flavors develop while you prepare the rest.
2. Prepare the Garlic Butter
Mix melted butter with garlic, parsley, and salt. Set aside.
3. Make the Crab Cake Mixture
In a large bowl, combine everything except the jumbo lump crab meat and panko.
Mix until smooth and well incorporated.
Gently fold in the jumbo lump crab meat and panko breadcrumbs.
Be careful not to break up the crab too much. Those big pieces are what make this the best crab cake recipe.
4. Form and Chill
Shape into medium-sized crab cakes and place on a parchment-lined baking sheet.
Refrigerate for 10 to 15 minutes to help them set.
Brush lightly with garlic butter before cooking.
Cooking Instructions
Baking (Best for Easy Cleanup)
- Preheat oven to 375°F
- Bake on the middle rack for 18 to 22 minutes
- Crab cakes should be golden and reach an internal temperature of 145°F
Air Fryer (Crispier Finish)
- Air fry at 370°F for 15 to 18 minutes
- Cook until golden brown and heated through (145°F internal temp)
Assemble the Ultimate Crab Cake BLT Croissant
Slice and toast your croissants until lightly crisp.
- Spread remoulade on the bottom half
- Add the crab cake
- Layer with tomato slices, lettuce, and crispy bacon
- Finish with more remoulade
- Top with the croissant lid
Brush with garlic butter and serve immediately.
Storage and Reheating
Storage
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheating
- Oven: Reheat at 350°F until warmed through
- Air Fryer: Heat at 350°F for a few minutes until crisp again
Avoid microwaving if possible to maintain texture.
Tips for the Best Crab Cakes
- Use fresh jumbo lump crab meat for the best flavor and texture
- Don’t overmix. Gentle folding keeps those beautiful chunks intact
- Chill before cooking to help the cakes hold their shape
- A light brush of garlic butter adds richness and helps with browning
- Keep filler minimal so the crab shines
Printable Recipe
Jumbo Crab Cake BLT Croissant
Ingredients
- 4 croissants
- Lettuce
- 8 slices tomato
- 8 slices bacon cooked
Jumbo Lump Crab Cakes
- 1 lb jumbo lump meat
- 1 lb crab meat
- 1 large egg
- 1/2 cup Mayo
- 1/2 cup Panko breadcrumbs
- 1 tbsp Worcestershire sauce
- 1 tbsp parsley fresh chopped
- 1 tbsp chives fresh chopped
- 1 tbsp lemon juice
- 1/2 tbsp Dijon mustard
- 1 tsp black pepper
- 1 tsp Old Bay
- 1 tsp garlic grated
Remoulade Sauce
- 1/2 cup Mayo
- 1 tsp parsley fresh chopped
- 1 tsp chives fresh chopped
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/2 tsp Old Bay
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
Garlic Butter
- 8 tbsp unsalted butter melted
- 1 tsp garlic minced
- 1/2 tsp parsley dried or freshly chopped
- 1/4 tsp salt
Instructions
Remoulade Sauce
- In a bowl, add in all ingredients listed under “Remoulade Sauce” and mix thoroughly. Set in the refrigerator to allow the flavors to marry.
Garlic Butter
- Mix together the ingredients listed under “Garlic Butter”and set aside.
Jumbo Lump Crab Cakes
- Combine everything in a bowl listed under “Jumbo Lump Crab Cakes” EXCEPT for the jumbo lump crab meat and Panko breadcrumbs.
- Mix thoroughly until well combined.
- Once combined, gently fold in the jumbo lump crab meat and Panko breadcrumbs.
- Be cautious not to break up the crab meat too much. It is vital to be gentle at this step.
- Form the crab cakes into medium-sized mounds and set on a parchment-lined baking sheet.
- Refrigerate for at least 10-15 mins to allow crab cakes to set. When ready to cook, brush on garlic butter.
Cooking Instructions
Baking
- Preheat oven to 375°F.
- Add the crab cakes to a parchment-lined baking sheet. Place on the middle rack in the oven and bake for 18-22 minutes. The tops should be golden with an internal temperature of 145°F.
Air Frying
- Once set, add the crab cakes to the air fryer tray or basket. Air fry at 370°F and cook for 15-18 minutes until golden brown. The tops should be golden with an internal temperature of 145°F.
Assemble
- Slice and toast the croissants.
- To the bottom half, add a layer of remoulade sauce. Followed by the crab cake, slices of tomato, lettuce, and bacon.
- Finish with more remoulade sauce and the toasted top bun.
- Brush on some garlic butter and enjoy!
