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Crab Cake BLT

5.0

(1)

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A long-standing Maryland favorite, the crab cake—plus fresh avocado and a dollop of Sriracha mayo—pumps up an iconic sandwich.

Ingredients

Makes 4 servings

1 egg yolk
1/2 cup plus 2 tablespoons mayonnaise, divided
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3 scallions, finely sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
Zest of 1 lemon
Dash of Tabasco
1/4 cup breadcrumbs
Sea salt
Freshly ground black pepper
1 lb. jumbo lump crabmeat, picked over
1 cup yellow ground cornmeal
3 tablespoon vegetable oil
4 rolls, halved
1 tablespoon Sriracha
8 slices crisp cooked bacon
1 avocado, sliced
2 tomatoes, sliced
Lettuce

  1. Step 1

    Combine egg yolk, 2 tablespoons mayonnaise, mustard, Worcestershire sauce, scallions, parsley, tarragon, lemon zest, Tabasco, breadcrumbs, salt, and pepper. Gently fold in crabmeat, trying not to break up the crab.

    Step 2

    Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.

    Step 3

    Cover and refrigerate for 1 hour.

    Step 4

    Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.

    Step 5

    Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.

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Reviews (1)

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  • I made half this recipe for two of us but used panko for the corn meal. REALLY good and so easy. Pretty much pure crabmeat. It's too high to really eat it on a bun so open-face is good but you have to have some sauce which has a nice bite.

    • karenfar

    • Huntington Beach, CA

    • 2/20/2015

Tags Sandwich American Crab Shellfish Seafood Bacon Cured Meat Meat Main Dinner Lunch Dairy Free Nut Free Fry Memorial Day 万博官网
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