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

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Jumbo Crab Cake BLT Croissant

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’d savor slowly, bite after bite, not wanting it to end. It’s bold, it’s coastal-inspired, and it’s the kind of recipe that turns a classic into something unforgettable.

Course dinner, lunch, Main Course

Cuisine American

Keyword BLT, crab cakes, croissants, sandwich

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4 sandwiches

Author kingcooks

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!

A Recipe That’s Too Good to Share

If you’ve ever dreamed of combining the elegance of crab dip with the indulgence of fried mozzarella, welcome to your new obsession. These Jumbo Lump Crab Mozzarella Sticks are cheesy, savory, and absolutely decadent. A creamy blend of lump and claw crab meat is folded into softened cream cheese, seasoned to perfection, and loaded with gooey mozzarella. Each piece is double dredged in crispy panko, then fried until golden and irresistible. The inside? Silky, melty, and packed with flavor. Dip them in a tangy homemade remoulade and prepare to be ruined for regular mozzarella sticks forever.

Why You’re Going to Love This Recipe

• Combines two crowd favorites into one crave-worthy bite
• Uses both lump and claw crab for incredible texture and flavor
• Cream cheese and mozzarella create an ultra-luxurious filling
• Double breaded for that satisfying crunch with every bite
• Easy to prep ahead and fry fresh when ready to serve
• Pairs perfectly with a creamy, zesty remoulade sauce

Jumbo Lump Crab Filling (WATCH HERE)

In a bowl, mix together the cream cheese, shredded mozzarella, cubed mozzarella, shallots, red bell pepper, parsley, chives, Worcestershire sauce, garlic, Old Bay, and black pepper. Once fully combined, gently fold in the lump crab meat so it stays intact.

Spread the mixture onto a parchment-lined sheet pan and press it into an even layer. Freeze for at least two hours until firm enough to slice cleanly.

Remoulade Sauce
While the filling chills, combine all the ingredients for the remoulade sauce in a bowl. Stir well and set aside. This sauce gets better as it sits, so feel free to make it ahead.

Seasoned Breadcrumbs
Mix panko breadcrumbs with salt and black pepper in a shallow dish and set aside.

Egg Wash
In a separate bowl, whisk together the eggs and water until smooth.

Assemble
Once the crab filling is firm, slice it into equal pieces. Working one at a time, dip each piece into the egg wash, then the breadcrumbs, back into the egg wash, and again into the breadcrumbs for a double coating. Press the breadcrumbs firmly onto each piece so they adhere well.

Heat oil and fry the crab sticks in batches until golden brown and crispy on the outside. Drain briefly on paper towels and serve hot with the remoulade sauce.

Tips for Success

• Make sure the crab filling is completely frozen before cutting for clean edges
• Use a sharp knife or bench scraper for slicing the filling into sticks
• Double coating helps keep the filling from leaking while frying

Storage and Reheating
You can freeze the breaded crab sticks in a single layer on a tray, then transfer them to a freezer-safe bag or container. When you’re ready to fry, you can cook them straight from frozen.

To fry from frozen: deep fry for five to six minutes until golden brown and hot in the center.

Leftovers can be stored in the fridge for up to two days. Reheat in an air fryer or oven until warmed through and crisp again.

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Jumbo Lump Crab Mozzarella Sticks

If crab cakes and mozzarella sticks had a baby, this would be it. These Jumbo Lump Crab Mozzarella Sticks are stuffed with a rich, creamy blend of crab, herbs, and melty mozzarella, then double breaded for the ultimate golden crunch. Every bite gives you the delicate sweetness of fresh crab with a gooey cheese pull that hits all the right notes. Served hot and crispy with a tangy remoulade on the side, they’re perfect for parties, date nights, or whenever you’re in the mood to impress. Make a batch, fry them up, and watch them disappear.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword air fryer, crab, crab cakes, mozzarella sticks

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Servings 12

Author kingcooks

Ingredients

• Canola oil for frying

Jumbo Lump Crab Filling

• 16 oz cream cheese softened
• 8 oz lump crab meat
• 4 oz claw crab meat
• 1 1/2 cups mozzarella shredded
• 1/4 cup mozzarella cubed
• 1/4 cup shallot minced
• 1/4 cup red bell pepper minced
• 1 tbsp parsley freshly chopped
• 1 tbsp chives minced
• 1 tsp Worcestershire sauce
• 1 tsp garlic paste or minced
• 1 tsp Old Bay seasoning
• 1 tsp black pepper

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Remoulade Sauce

• 1/2 cup mayo
• 1 tsp parsley freshly chopped
• 1 tsp chives freshly 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 optional

Instructions

Jumbo Lump Crab Filling

• In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
• Once combined, gently fold in the lump crab meat.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Remoulade Sauce

• Mix together all ingredients listed under “Remoulade Sauce” and set aside.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Heat a large pot of canola oil to 350F.
• Once the crab filling is firm, cut into equal pieces. You should get 6 large pieces or 12 medium sized pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of remoulade sauce and enjoy!

Notes

*Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.*

*If frying from frozen, cook for 5–6 minutes, or until golden brown.*