Crab Cake Blt Recipe
toasted brioche, 4oz super lump crab cake, smoked bacon, shredded lettuce, tomatoes, spiced remoulade
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Ingredients
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Crab Cakes
Spiced Remoulade
Sandwich Components
Method
Crab Cakes
- 1
Prepare mixture
Gently pick through the 16 oz of super lump crab meat to remove any shells and large cartilage. In a large bowl combine 3 tbs panko, 3 tbs mayonnaise, 1 tsp Dijon, 1/2 tsp Worcestershire, 1 large beaten egg, 2 tbs finely chopped parsley, 1 tbsp minced shallot, 1 tbsp lemon juice, 1 tsp Old Bay, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine, taking care not to break up lumps of crab.
- 2
Form cakes
Divide the mixture into four equal portions (about 4 oz each). Lightly form each portion into a patty about 3.5 inches in diameter and 3/4 inch thick. Chill on a tray in the refrigerator for 20–30 minutes to firm up (this helps them hold when cooking).
- 3
Cook
Heat a large skillet over medium heat and add 2 tbs unsalted butter or oil. When shimmering, add crab cakes without overcrowding (work in batches if necessary). Cook until golden brown, about 3–4 minutes per side, pressing gently once to ensure even contact. Internal temperature should reach 145°F (optional). Transfer to a plate and keep warm in a low oven while you finish other components.
Spiced Remoulade
- 4
In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp hot sauce, 1 tbsp lemon juice, 1 tsp chopped capers, 1 tsp finely diced cornichon, 1/2 tsp smoked paprika, 1/8 tsp Cayenne, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready to assemble.
Sandwich Assembly
- 5
Cook bacon & toast brioche
While crab cakes chill or cook, preheat oven to 400°F (optional) or use a skillet. Cook 8 strips of smoked bacon to desired crispness (bake on a tray 12–15 minutes or pan-fry 6–8 minutes). Drain on paper towels. Toast 4 brioche buns or slices until golden (use toaster or butter and toast in a skillet).
- 6
Prepare tomatoes & lettuce
Lightly season the tomato slices with 1/4 tsp salt and 1/8 tsp black pepper. Shred 2 cups romaine and pat dry so the sandwich doesn't get soggy.
- 7
Assemble
Spread about 1.5 tbs of the spiced remoulade on the bottom half of each toasted brioche. Place one warm 4 oz crab cake on top. Add two strips of smoked bacon over the crab cake, then a layer of shredded lettuce and 2–3 tomato slices. Spoon another 1 tbs remoulade on the top half of the brioche and close the sandwich. If desired, serve with a lemon wedge alongside for squeezing over the crab cake.
- 8
Serve
Serve immediately while crab cakes and bacon are warm. Enjoy with fries or a small salad.