Crab Cake Blt Recipe
pan seared lump crab cake w/ lettuce, tomato, bacon, & lemon-pepper mayo on a toasted roll
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Ingredients
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Crab Cakes
Lettuce, Tomato, and Bacon
Lemon-Pepper Mayo
Toasted Roll
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onions, bread crumbs, beaten egg, salt, and black pepper. Gently mix until all ingredients are well incorporated.
- 2
Form the Crab Cakes
Divide the mixture into equal portions and shape them into patties, about 1 inch thick. Place the formed patties on a plate, cover, and refrigerate for about 30 minutes to firm up.
- 3
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, carefully place the crab cakes in the skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove from skillet and keep warm.
Lettuce, Tomato, and Bacon
- 4
- 5
Prepare the Vegetables
Wash and dry the romaine lettuce leaves. Slice the tomato into thick slices.
Lemon-Pepper Mayo
- 6
Make the Lemon-Pepper Mayo
In a small bowl, mix together 0.5 cup of mayonnaise, lemon juice, and black pepper. Stir until well combined and set aside.
Assemble the Sandwich
- 7
Toast the Rolls
Slice the sandwich rolls in half and toast them lightly in the same skillet until golden brown.
- 8
Build the Sandwich
Spread a generous amount of lemon-pepper mayo on the bottom half of each toasted roll. Layer with the cooked crab cake, crispy bacon, lettuce, and tomato slices. Top with the other half of the roll.
