Crab Soup and “Sandwich”

As Winter draws near, it is time for some soup. Nothing better than a soup and sandwich combo, unless of course it is a cream of crab soup and a unique twist on a crab cake mixed with a crab salad sandwich. With very few ingredients between the two recipes, you can make a wonderful, comforting crab meal for 4 with one can of our crab meat. As with any of my combo recipes, this also works well with our 8oz retail cups if you want to make only one of the recipes or want to cut both in half and cook for two. We give you options. Also, for this recipe I am suggesting Super Lump crabmeat (aka broken jumbo lump), however, backfin, lump or even special crabmeat could work for these recipes.

  • Prep Time: 35m
  • Cook Time: 25m
  • Total Time: 1h


  • For the “Sandwich”
  • 8 ounces Super Lump Crabmeat
  • 1 Egg white
  • 1 tablespoon Mayonnaise
  • 2 teaspoons Fresh Lemon juice
  • 1 teaspoon Seafood Seasoning (such as Old Bay brand)
  • 2 teaspoons Dijon
  • 8 slices of brioche bread (or similar)
  • 1 tablespoon EVOO
  • 1 tablespoon Butter
  • For the Soup
  • 8 ounces Super Lump Crabmeat
  • 3 tablespoons Butter
  • 3 tablespoons Flour (All Purpose)
  • 2 teaspoons Dry Mustard
  • 1 tablespoon Seafood Seasoning (such as Old Bay brand)
  • 1 quart Half & Half (or 2 Cups Whole Milk and 2 Cups Heavy Cream)
  • 2 tablespoons Dry Sherry (plus more for serving)
  • 2 tablespoons Chives, minced
  • Salt & Pepper to Taste


  1. For the Crab Cake “Sandwiches”
  2. Preheat oven to 400⁰. In a medium mixing bowl, combine the egg white, mayonnaise, lemon juice, Dijon and Old Bay seasoning and whisk to fully combine. Add the crabmeat and gently fold to combine using a rubber spatula, being careful not to break up the large pieces. Place the crab mixture in the refrigerator and allow to combine and tighten for at least 30 minutes. Using a ring mold or biscuit cutter, punch out 8 rounds of bread with the brioche. Place one disc of the bread in the bottom of the ring mold, top with ¼ of the chilled crab mix, tamp down using the back of a spoon to form a cake, place a second disc of bread on top, and remove the ring. Once all four are complete, allow to chill and additional 10 minutes minimum. These can be made a few hours ahead of cooking. Heat the butter and EVOO in a large nonstick pan over medium-low heat. Carefully add the crab cake “sandwiches” and cook until golden brown on each side, carefully turning once. About 2 minutes per side. Move to a parchment lined baking pan or a wire baking rack and bake for an additional 5-6 minutes, until crab is set and heated through. Serve on its own with lemon wedges, or on a mixed green salad or with your favorite sauce.
  3. For the Soup
  4. In a sauce pan over medium-low heat, melt the butter and add the flour. Whisk to combine and allow the roux to cook for about 3 minutes, whisking frequently. Add the mustard and seafood seasoning and whisk to combine. Slowly add the half & half, whisking constantly to fully incorporate, make sure to scrape the sides of the pot. Increase heat to Medium-High and bring just to a boil, reduce heat, add the crab meat (reserving some for garnish if desired) and simmer for 15 minutes, stirring occasionally Add the sherry and 1 TBS of the chives, simmer an additional 2 minutes, season to taste. Portion into bowls, garnish with chives and optional additional Sherry and crabmeat (if reserved).

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