Rab Cake Recipe

Prepare crab cake mixture

In a large bowl, gently pick through the lump crab meat to remove any shell pieces, trying not to break up the lumps too much. In a separate bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon, 1 teaspoon Worcestershire, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, sliced green onions, 1 teaspoon Old Bay, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Fold the dressing into the crab meat, then fold in 1 cup breadcrumbs just until combined — mixture should hold together when pressed but retain loose texture. If too wet, add up to 1/4 cup more breadcrumbs.

Form crab cakes

Divide the mixture into 4 equal portions (about 4 ounces each) and form into round patties about 3 inches across and 3/4 inch thick. Press a small indentation in the center of each to help them cook evenly. Chill on a rimmed plate or baking sheet for 20–30 minutes to help them set.

Pan-fry crab cakes

Heat a large skillet over medium heat and add 2 tablespoons butter and 2 tablespoons vegetable oil. When butter is melted and the pan is hot (but not smoking), add crab cakes (work in batches if needed) and cook without moving 3–4 minutes per side until golden brown and heated through (internal temperature ~145°F/63°C). Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F/95°C) while you prepare the rest.

Cook bacon until crisp (pan-fry, oven-bake at 400°F/200°C for 12–18 minutes, or air-fry). Drain on paper towels and keep warm. Slice tomato into 1/4-inch slices and pat dry. Wash and dry lettuce leaves. These components will be layered atop the crab cakes during assembly.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1 tablespoon lemon juice, 1 teaspoon Dijon, chopped capers (if using), and 2 tablespoons chopped dill or parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and refrigerate at least 10 minutes for flavors to meld. Taste and adjust lemon, salt or herbs as needed.

Heat a griddle or large skillet over medium heat. Spread softened butter evenly on both sides of the Texas toast slices. Toast the bread 2–3 minutes per side until deeply golden and crisp. Alternatively, broil for 1–2 minutes per side until browned.

To assemble: place a slice of toasted Texas toast on each plate. Spread a thin layer (about 1 tablespoon) of the white sauce on the toast. Place one warm crab cake on top of the sauce. Top the crab cake with a piece of lettuce, 1–2 tomato slices, and 1–2 strips of bacon (or crumble bacon over). Drizzle an additional tablespoon of white sauce over the BLT layer and, if desired, add a few sliced pickles on the side or on top for acidity.

Serve immediately while crab cakes are warm and toast is crisp. Provide extra lemon wedges and remaining white sauce alongside.