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Let's take the popular Japanese sandwich and make it our own! This crab katsu sandwich features creamy crab cakes paired with a tangy slaw, savory sauce, and soft bread for an epic dish.
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Watch how to make this
What makes this dish special
Not too long ago, I discovered a Japanese restaurant in Gardena, California that sells the most incredible Japanese breakfast. We're talking about a full breakfast spread with grilled fish or steak, natto, Japanese egg omelet, and various pickled vegetables. In addition to their breakfasts, they also make the best katsu sandwich.
I know I can't make it as good as them, so I decided to make a different variation featuring crab. Introducing my crab katsu sandwich, inspired by the pork katsu sandwich! Although the toppings are the same as the original, the creamy crab cakes make all the difference. Trust me, one bite, and you'll be going back for seconds and thirds!
Recipe
Crab Katsu Sandwich
Ingredients
Crab cakes
- 20 ounces lump crab meat
- 2 tablespoons butter
- ½ medium onion chopped
- ¾ cup all-purpose flour divided
- 1 cup milk
- 1 tablespoon lemon juice
- 2 large eggs beaten
- 1 ¼ cups panko
- 2 teaspoons togarashi
Remaining ingredients
- 2 cups finely shredded green cabbage
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 16 slices thick white bread
- 8 tablespoons dijon mustard
- 1 cup tonkatsu sauce
Instructions
- Prepare the crab croquettes. Melt butter in a large saute pan over medium heat. Add the chopped onions and saute until softened, about 5 minutes. Add ¼ cup flour, stirring to combine. Add the milk and simmer for 2 minutes, stirring frequently. Stir in the crab and lemon juice and season the mixture with salt and pepper. Remove from heat and let cool completely.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
- Set up a breading station, placing ½ cup flour in one bowl, 2 beaten eggs in another, and panko with togarashi in a third.
- Shape the crab mixture into 8 patties, about ½ cup each. Carefully dredge the crab cakes in flour, shaking off the excess. Dip them in the egg, making sure to coat both sides, then coat with the seasoned panko. Lay the crab cakes on the prepared sheet pan. Spray the crab cakes with a generous amount of cooking spray and bake in the oven for 20 minutes, flipping them over halfway through.
- While the crab cakes are baking, make the cabbage slaw. Whisk together rice vinegar with olive oil, and sugar. Toss the cabbage with the dressing and season with salt and pepper.
- Toast the bread and spread about 1 tablespoon dijon mustard on one slice. Top with a crab cake and drizzle about 2 tablespoons tonkatsu sauce on top. Pile on the cabbage and top with another slice of bread. Serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare crab
To make the crab katsu sandwich, first, make the crab cakes. This method is similar to how you would make croquettes. We're going to make a creamy base and add the crab to the mix.
I wanted to use good-quality crab since the croquettes are the star of the sandwich. If you can, use lump crab meat. However, if you're on a budget, you can use a combination of lump and claw meat.
Melt butter in a large saute pan and saute the chopped onion until softened and translucent. Add the flour, stirring to coat the onion, then add the milk.
We're basically making a roux with butter, flour, and milk.
Add the crab meat and lemon juice to the mixture and season with salt and pepper. Remove from heat and let it cool completely.
Feel free to prepare the mixture the night before and let it cool in the refridgerator overnight.
Step 2: Shape crab cakes
Once the crab is cool enough to handle, set up your breading station. Place the flour in one bowl, eggs in another, and the panko with togarashi in a third.
I highly recommend using panko and not Italian-style breadcrumbs because it has more texture, giving more of a crunch on the exterior.
Shape the crab into 8 patties and dredge them in the flour, followed by the egg and panko. The mixture will be delicate, so be gentle when handling.
Now, at this point, you can also choose to freeze the crab cakes and cook them in the future. Alternatively, store them in the refridgerator until ready to cook.
Step 3: Bake
I chose to bake the crab cakes just for the sake of ease, but you can also pan-fry them. The traditional route is to deep-fry, which you can also do.
If you want to pan-fry or deep-fry the crab croquettes, chill them for 30 minutes before cooking them. This will help them keep their shape as they cook.
While the crab is cooking, prepare the remaining ingredients, including the cabbage slaw. Pork katsu sandwiches are topped with a lightly dressed cabbage slaw and tonkatsu sauce, so I decided to keep that the same.
Use thick slices of bread for the sandwich so that it can hold the weight of the crab croquettes. Toast the bread and assemble your sandwiches, topping the crab with the tonkatsu sauce and slaw.
Now open wide and take a big bite of that glorious Japanese crab katsu sandwich. Even though this version has crab, the sandwich is just as delicious as the original version. The crab is incredibly creamy with a lovely crunchy exterior. Paired with the slightly tangy slaw, this sandwich is a winner.
For more katsu recipes, check out this pork katsu with laksa curry and ham katsu croque madame!
Make-ahead and storage
- Make-ahead: You can prepare the crab cakes the day before and cook them right before serving.
- Store: Keep the crab cakes and toppings in separate containers and store in the refridgerator for up to 2 days.
More Japanese recipes
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All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
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