Crab Blt Recipe

Prep crab

Check the lump crabmeat for shells and pick through carefully. Gently break any large chunks into bite-size pieces, leaving some lumps for texture.

In a medium bowl combine mayonnaise, yuzu juice, yuzu zest, Dijon, finely chopped scallion, kosher salt, and black pepper. Whisk until smooth and emulsified.

Fold the crabmeat into the mayo mixture gently so you don’t break up the lumps. Adjust seasoning with an extra 1/2 tsp salt or more yuzu juice if needed. Cover and chill while you prepare the rest (at least 15 minutes for flavors to meld).

Slice the green tomatoes into 1/2-inch thick rounds. Pat dry with paper towels to remove excess moisture.

Set up a breading station: shallow bowl 1 — whisk the egg and buttermilk together; shallow bowl 2 — combine flour, cornmeal, salt, black pepper, and paprika.

Heat 1/2 to 3/4-inch oil in a large skillet over medium heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of cornmeal — it should sizzle immediately.

Dredge each tomato slice first in the flour to coat, then dip into the egg-buttermilk, letting excess drip, then press into the cornmeal mixture to thoroughly coat both sides. Let coated slices rest 2 minutes so coating adheres.

Fry tomatoes in batches without crowding the pan for 2–3 minutes per side until golden brown and crisp. Adjust heat as needed to maintain consistent sizzle without burning. Transfer to a rack or paper towels and season lightly with salt while hot.

Preheat oven to 400°F (200°C). Arrange bacon on a rimmed baking sheet in a single layer and bake 15–20 minutes, or until crisp to your liking. Remove and drain on paper towels then keep warm. Reserve bacon fat if desired for flavoring toast.

Spread softened butter on one side of each Texas toast slice. Heat a large skillet or griddle over medium heat and toast bread butter-side down until golden and crisp, 2–3 minutes; flip briefly to toast the other side 1–2 minutes. Alternatively, grill the toast in the oven or under a broiler watching closely.

Lay out 4 bottom slices of toasted Texas toast. Spoon about 2 tablespoons of chilled yuzu crab spread onto each bottom slice and spread evenly, leaving a 1/2-inch border.

Top the crab spread with 1–2 fried green tomato slices per sandwich (depending on size).

Place two slices of crispy bacon over the tomatoes on each sandwich.

Pile about 1/2 cup shredded lettuce on top of the bacon, season lettuce lightly with salt and pepper to taste.

Cap with the remaining toasted bread slices. Press gently, then if desired, cut sandwiches in half on the diagonal and serve immediately while tomatoes are still warm and toast is crisp.