Crab Cake Banh Mi Sandwich Recipe (2024)

I love sandwiches, especially classic banh mie, but this sounds good enough to serve without the bread.

With mint, basil and all soft leafy herbs, you can eat the leaves and stems-they are tender and have as muvh flavor as the leaves..try it!

Can't wait to make this, would be good as lettuce wraps also.

Nope. I catch crab for a living.

The first Banh Mi I had in San Francisco were made with thinly sliced ham and head cheese. The warm Vietnamese style baguette was spread with imported canned French butter and a country style pate. Then the luncheon meat, pickled daikon, and carrots were added along with some fresh cilantro and sliced jalapeno. Black pepper and a couple of shakes of Maggi sauce topped it off. They cost about $2.50 and accompanied by a glass of iced Vietnamese coffee created a match made in heaven.

We usually leave the cilantro on the stems and use just the leaves from the basil or mint, just because those stems tend to be tougher.

sub tofu for crab

Made salmon cakes with a can of salmon, otherwise followed the directions and it was great.

This turned out amazingly, a great Friday night dinner.Definitely do homemade mayonnaise with this, it takes 5 minutes and is infinitely better than store bought.I started the pickled carrots & cabbage (didn't have cucumbers!) the morning of, to get a slightly stronger flavor. Also the crab cakes took much longer to cook than 1-2 minutes on either side, more like 5-6 to brown.

This is definitely a keeper. I pickled the carrots and cucumbers about an hour and cooked the crab cakes about 4 min a side. I used bakery buns so made 2 patties and then served them with sweet potato fries with sweet chili sauce and garlic mayo dipping sauces. I might use 10 oz. of crab meat next time Delicious easy dinner!

Now I know how to make crab cakes! This was a spectacular meal.

Cilantro sprigs are good, mint and basil only if young and tender.

This was good we enjoyed but the cakes fell apart while frying

Crab cakes came out great. I don't think it needs to be in a sandwich, was better on it's own. Bread became too distracting.

Made 11/22. Quite good patti liked.

Amazing concept and recipe!! We loved it. Not sure I would change anything!

I just made this again and I have been making it again and again. My solution to where to get the crabmeat is that I get “ chicken of the sea” in the can and I find it quite satisfactory.

Made as spec’ed. It was the best sandwich I’ve ever had.

An excellent sandwich. I subbed panko for the soft bread crumbs because I wanted a crunchy crab cake to go on the soft baguette. The pickled vegetables were very nice. Rather than using plain mayo, I stirred some chile-garlic sauce into it to add a little more heat.

Seriously delicious!

This was my inspiration for a salmon patty sandwich served with a lime-cilantro slaw and pickled red onions.

Next time I will pickle the carrots & cucumber in seasoned rice wine vinegar - easier and just as good. I also prefer a crunchier texture for the crab cakes like panko, so will change that next time too. All that said, these were tasty!

Home made mayo was worth it Addded radishes

Fresh crab required? Just wondering since I have had wonderful banh mi with canned meat that was delicious. Had a banh mi in NOLA with soft shell crab which was amazing.

Made this again last night. It was just as good as the first time. Red Boat fish sauce works best for me and definitely use a nice baguette for the sandwich. These could definitely be served as a first course without the bread and I think I will try that for my next dinner party. Sometimes loading up the sandwich and keeping everything on the bread can be a little difficult.

This is definitely a keeper. I pickled the carrots and cucumbers about an hour and cooked the crab cakes about 4 min a side. I used bakery buns so made 2 patties and then served them with sweet potato fries with sweet chili sauce and garlic mayo dipping sauces. I might use 10 oz. of crab meat next time Delicious easy dinner!

The little crab cakes are divine! They are light and fresh with just the right amount of crispness. I made them for a luncheon and they were a big hit. Next time I will go the full banh mi route.