Directions
Cook the prepared crab cakes according to their package instructions, spacing them apart so the outsides crisp.
Whisk the mayonnaise, Dijon, lemon juice, and Old Bay in a bowl. Refrigerate until needed.
Brush the cut sides of the rolls with olive oil. Toast in a skillet over medium heat for 1 to 2 minutes.
Spread the rolls with sauce. Add lettuce, tomato, and two cooked crab cakes per sandwich.
Top with pickle chips, close the rolls, and serve while the crab cakes are hot.
