Best Pacific Crab Cakes Blt Sandwiches With Horseradish Mayonnaise Recipes

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CRAB CAKE BLT



Crab Cake BLT image

Provided by Patrick and Gina Neely : Food Network

Time 29m

Yield 4 servings

Number Of Ingredients 23

1 3/4 cups panko breadcrumbs (Japanese)
3 green onions, sliced
1 lemon, zested
1/2 lemon, juiced
1 egg, beaten
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon crab boil seasoning, such as Old Bay
Kosher salt and freshly cracked black pepper
1 pound lump crabmeat, picked clean of cartilage and shells
Olive oil, for frying
4 sandwich rolls, halved, buttered and toasted
4 slices bacon, cooked crisp, sliced in half
4 leaves butter lettuce
1 beefsteak tomato, sliced
Dill Tartar Sauce, recipe follows
1/2 cup mayonnaise
2 tablespoons pickled relish
1 tablespoon finely chopped fresh dill
Juice of 1/2 a lemon
Dash of hot sauce
Dash of Worcestershire sauce
Kosher salt and freshly cracked black pepper

Steps:

  • Measure 1 cup breadcrumbs and place in a casserole dish and then season with salt and pepper. Set aside.
  • Combine the remaining 3/4 cup breadcrumbs, green onions, lemon zest, lemon juice, beaten egg, mayonnaise, Dijon mustard, crab boil seasoning, salt and pepper in a large bowl. Fold in the crabmeat until just combined. Form the crab mixture into 4 (1-inch thick) patties and dredge both sides through the seasoned breadcrumbs and place on a platter.
  • Heat a large nonstick skillet with olive oil over medium-high heat. Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and crisp. Serve the crab cakes on toasted buns topped with lettuce, tomato, bacon, and the Dill Tartar Sauce.
  • Mix the mayonnaise, relish, dill, lemon juice, hot sauce, Worcestershire sauce, salt, and pepper together in a small bowl to combine. Top the Crab Cakes BLTs with dill tartar sauce.

SOFT-SHELL CRAB BLTS



Soft-Shell Crab BLTs image

How do you make a BLT even better? Top it with a soft-shell crab! Around here, the crab is fried in a batter made with Old Bay Seasoning, invented in Baltimore.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1/2 cup mayonnaise
2 tablespoons Dijon mustard
4 teaspoons horseradish
1 1/2 teaspoons fresh lemon juice
1 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
6 slices bacon
1/2 cup instant flour (such as Wondra)
1 tablespoon Old Bay Seasoning, plus more for sprinkling
4 large soft-shell crabs (4 to 6 ounces each) or 8 small crabs (about 2 ounces each), cleaned
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
8 slices white sandwich bread, toasted
Lettuce leaves and sliced tomato, for topping Pickles, for serving

Steps:

  • Stir together the mayonnaise, mustard, horseradish, lemon juice, hot sauce and Worcestershire sauce in a small bowl. Refrigerate until ready to use.
  • Cook the bacon in a large skillet over medium-high heat, turning, until browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and break the slices in half.
  • Whisk the flour and 1 tablespoon Old Bay in a shallow bowl. Season the crabs with salt and pepper, then dip the crabs in the seasoned flour to coat on both sides.
  • Melt the butter in a large skillet over medium-high heat until foamy. Immediately add the crabs and cook, turning, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate and sprinkle with more Old Bay.
  • Assemble the sandwiches: Spread some of the mayonnaise mixture on 4 slices of toast. Top each with lettuce, tomato, some bacon and a crab. Spread the remaining mayonnaise mixture on the 4 other slices of toast and place on top of the sandwiches. Gently press down on each sandwich and cut in half. Serve with pickles.

PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE



Pacific Crab Cakes BLT Sandwiches With Horseradish Mayonnaise image

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

5 -6 slices white bread
3/4 cup chopped fresh parsley
1 large egg yolk
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
2 tablespoons Dijon mustard
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon chopped dried thyme
1/2 teaspoon celery seed
1/4 teaspoon fresh ground black pepper
5 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 lb dungeness crabmeat, picked over and drained
1 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon fresh ground black pepper
kosher salt
12 slices thick-cut Canadian bacon (a little more than 1 pound)
2 tablespoons olive oil (or more if needed)
12 slices sandwich bread
6 lettuce leaves

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

PACIFIC LUMP CRAB CAKES



Pacific Lump Crab Cakes image

Crab cakes with rosemary mayonnaise sounds good and looks good. The recipe comes from KCRA TV and the Sunnyside restaurant in Lake Tahoe.

Provided by Barb G.

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb crabmeat (lump crab, dungeness)
1 cup panko breadcrumbs
2 tablespoons chives
1 teaspoon Worcestershire sauce
1/2 teaspoon Grey Poupon mustard
1 egg
1/2 cup mayonnaise
1/2 cup mayonnaise
1 teaspoon fresh rosemary, chopped
1 teaspoon garlic, chopped
1 lemon, juice of

Steps:

  • Mix wet ingredients together and add breadcrumbs.
  • Fold in crabmeat, being careful not to break up the larger pieces of crab.
  • Form into 2-ounce rounds.
  • Coat the outside of cakes with panko breadcrumbs.
  • Heat skillet and add olive oil to coat bottom of pan.
  • Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
  • Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.

CRAB CAKE BLT



Crab Cake BLT image

Provided by Alison Attenborough

Categories     Sandwich     Shellfish     Tomato     Bacon     Crab     Summer     Lettuce

Yield Makes 4 servings

Number Of Ingredients 21

1 egg yolk
1/2 cup plus 2 tablespoons mayonnaise, divided
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3 scallions, finely sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
Zest of 1 lemon
Dash of Tabasco
1/4 cup breadcrumbs
Sea salt
Freshly ground black pepper
1 lb. jumbo lump crabmeat, picked over
1 cup yellow ground cornmeal
3 tablespoon vegetable oil
4 rolls, halved
1 tablespoon Sriracha
8 slices crisp cooked bacon
1 avocado, sliced
2 tomatoes, sliced
Lettuce

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.

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