CRAB CAKE BLT

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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.

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