My favorite sandwich is the Crabcake Muff, which mixes jumbo lump crabmeat, buttermilk dressing, shredded lettuce, and a toasted English muffin. It’s a tasty, delicious meal for any time of day.
I will give you step-by-step instructions for preparing the ideal Crabcake Muff, as well as some useful tips and tactics to make your sandwich great every time.
BestCrabcake Muffs
Celebrate Louisiana Blue Crab season. This recipe celebrates the season’s fresh and delectable crabmeat. These crabcakes contain only crabmeat.
The buttermilk dressing, tarragon, and spices create a delicious entrée.
This recipe is easy but flavorful. You can make restaurant-quality crabcake muffs in no time with a few simple ingredients and some fridge time.
These crabcake muffs are perfect for dinner parties or evening meals. They’re great for sharing and will have guests asking for the recipe.
This crabcake recipe utilizes saltine crackers instead of bread crumbs and less mayo for a healthier, tasty alternative.
Crabcake Muffs Ingredients
- 1/2 cup mayo, preferably Duke’s
- 1/2 cup sour cream
- 2 tablespoons buttermilk
- 1 tablespoon plus 1 teaspoon of fresh lemon juice, or more
- 2 teaspoons gochujang (Korean chile flakes) or other red chile flakes
- 2 teaspoons Zatarain’s Creole Seasoning
- 1/2 teaspoon kosher salt (Diamond Crystal or about half as much Morton), or more
- 1/2 teaspoon freshly ground black pepper
For the Crabcakes:
- 1 egg
- 1/4 cup mayo, preferably Duke’s
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon chopped tarragon
- 1/2 teaspoon kosher salt (Diamond Crystal or about half as much Morton)
- 10 saltine crackers, crushed very small like coarse bread crumbs
- 1 pound fresh jumbo lump crabmeat, picked through for lingering hard stuff
- 1 tablespoon vegetable oil
For the Muffs:
- 1/4 cup Big Zesty Buttermilk Dressing (recipe above)
- 2 tablespoons finely chopped tarragon
- 2 tablespoons unsalted butter, room temp so it’s mayo-soft
- 4 English muffins, split
- 1 juicy lemon
- 1 cup shredded lettuce
- Louisiana-style hot sauce, for serving
How To Make Crabcake Muffs At Home
Make the Big Zesty Buttermilk Dressing The first step in making the perfect Crabcake Muff is to prepare the dressing. Mix all the ingredients together well, adding more salt and lemon if desired.
The dressing can be stored in the fridge for up to 10 days, so you can make it ahead of time if you’d like.
Make the Crabcakes About an hour before you start to cook, whisk together the egg, mayo, Old Bay, tarragon, and salt in a small bowl. In a medium bowl, gently toss together the crushed saltine crackers and crab.
Fold in the mayo mixture with a delicate touch to keep the crab lumps intact as much as possible. Refrigerate the mixture for at least an hour (so the saltines turn into food glue) or up to a day.
Separate the crab mixture into four blobs, then lightly pack them into 1-inch-or-so-thick patties that are about as wide as the English muffins and put them on a plate.
Get a large heavy skillet hot over high heat, then add the oil and give it a swirl. When it smokes, add the patties with a little space between each one.
Lower the heat to medium and cook until the crab cakes are pancake brown on both sides and hot through
How To Serve Crabcake Muffs
Serving crabcake muff has several options. They’re popular in sandwiches. Simply place the cooked crabcake on a toasted English muffin, add a dollop of zesty buttermilk dressing, and top with shredded lettuce. Louisiana-style hot sauce adds heat.
Crabcake muff is also a main course. Serve crabcakes with steamed vegetables and rice or mashed potatoes. Pour some buttermilk dressing over the crabcake for a great supper.
Crabcake muff makes a lighter salad topper. Place a crabcake atop mixed greens and sprinkle buttermilk dressing on top. Diced tomatoes, cucumbers, and avocado make a healthful meal.
How To Store and Reheat Crabcake Muffs
Know how to keep and reheat crabcake muff if you have leftovers. Tips:
Storing:
Store the crabcake muff in an airtight container in the fridge for up to three days.
If possible, separate the components, such as the crabcake and muff, and store them separately to prevent sogginess.
If you have already added the lettuce, remove it before storing it, as it can wilt and become unappetizing.
Reheating:
Preheat your oven to 350°F.
If you separated the components, reheat the crabcake and muff separately.
Place the crabcake and muff on a baking sheet lined with parchment paper.
Reheat for 8-10 minutes or until heated through.
If you want to add the lettuce, do so after reheating to ensure its crispness.
Crabcake Muffs Recipe
Ingredients
BIG ZESTY BUTTERMILK DRESSING (MAKES ABOUT 1 CUP)
- 1/2 cup mayo, preferably Duke's
- 1/2 cup sour cream
- 2 tbsp buttermilk
- 1 tbsp teaspoon fresh lemon juice, or more
- 2 tbsp gochugaru (Korean chile flakes) or other red chile flakes
- 2 tbsp Zatarain's Creole Seasoning
- 1/2 tbsp kosher salt (Diamond Crystal or about half as much Morton), or more
- 1/2 tbsp freshly ground black pepper
CRABCAKES
- 1 piece egg
- 1/2 cup mayo, preferably Duke's
- 1 tbsp Old Bay Seasoning
- 1 tbsp chopped tarragon
- 1/2 tbsp kosher salt (Diamond Crystal or about half as much Morton)
- 10 p altine crackers, crushed very small like coarse bread crumbs
- 1 pound fresh jumbo lump crabmeat, picked through for lingering hard stuff
- 1 tbsp vegetable oil
MUFFS
- 1/2 cup Big Zesty Buttermilk Dressing (recipe above)
- 1 p juicy lemon
- 2 tbsp inely chopped tarragon
- 2 tbsp unsalted butter, room-temp so it's mayo-soft
- 4 p English muffins, split
- 1 p juicy lemon
- 1 cup shredded lettuce
Instructions
THE BIG ZESTY BUTTERMILK DRESSING
- Mix all the ingredients together well. If you want, add more salt and lemon. It keeps in the fridge for up to 10 days.
FOR THE CRABCAKES:
- 1.About an hour before you start to cook, whisk together the egg, mayo, Old Bay, tarragon and salt in a small bowl.
- 2.In a medium bowl, use your hands to gently toss together the crackers and crab.
- 3.Fold in the mayo mixture with a delicate touch to keep those lovely crab lumps intact the best you can.
- 4.Fridge it for at least an hour (so the saltines turn into food glue) or up to a day.
- 5.Separate the crab mixture into four blobs, then lightly pack them into 1-inch-or-so-thick patties that are about as wide as the English muffins and put them on a plate.
- 6.Get a large heavy skillet hot over high heat, then add the oil and give it a swirl. When it smokes, add the patties with a little space between each one.
- 7.Lower the heat to medium and cook until these babies are pancake brown on both sides and hot through, about 4 minutes per side.
FOR THE MUFFS:
- Mix the buttermilk dressing and tarragon in a little bowl and let it hang out.
- Put the skillet back over medium heat.
- Generously butter the cut sides of the English muffins, then cook them in batches, cut side down, until they're nice and toasty, 2 to 3 minutes. Set them aside.
- Squeeze the whole lemon all over the crabcakes, then make sandwiches on the English muffins with the crabcakes, tarragon sauce and shredded lettuce.
- Eat with the hot sauce handy in case anyone's feeling spicy.
