CRAB CAKE BLT
Steps:
- 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.
- Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.
- Cover and refrigerate for 1 hour.
- Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.
- Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.
PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE
I just love crab cakes, and I love BLTs. What could be better than combining them? Dungeness crab is native to the West coast, specifically from the Aleutian Islands in Alaska to Santa Cruz, California. I got this recipe from the About.com Gourmet Food blog.
Provided by Stephanie Z.
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
- In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
- Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
- In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
- Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
- Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
- Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
- **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
- Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
- Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
- Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
- Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.
Nutrition Facts : Calories 667.4, Fat 37, SaturatedFat 6.3, Cholesterol 118.2, Sodium 1907.5, Carbohydrate 51.7, Fiber 3.2, Sugar 7.5, Protein 32.3
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