Crab Cake BLT

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Crab Cake BLT Recipe by Mr. Make It Happen.

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As the warm breeze of summer wafts through the air, there’s nothing quite like a refreshing seafood salad to transport your taste buds to the coast. Bursting with oceanic flavors and vibrant colors, seafood salad offers a tantalizing blend of textures and tastes that make it a perfect dish for any occasion. Whether you’re hosting a backyard barbecue, planning a picnic by the beach, or simply craving a light and healthy meal, seafood salad is sure to delight your senses.

Exploring the Ingredients:

The beauty of seafood salad lies in its versatility. From succulent shrimp and tender crab to flaky tuna and delicate squid, there’s a bounty of options to choose from when it comes to selecting the star of your salad. You can opt for a single type of seafood or create a medley of flavors by combining different varieties. Whichever you choose, fresh is always best when it comes to seafood – look for high-quality, sustainably sourced options for the best taste and texture.

In addition to the seafood itself, seafood salad typically features an array of crisp, colorful vegetables that add crunch and freshness to every bite. For me, I like to use celery, onion, and bell pepper – but feel free to use whatever you like!

Key Ingredients:

In addition to crabmeat, the ingredients that go into crab cakes can vary depending on personal preference and regional traditions. However, most recipes include some combination of the following:

  1. Binders: Eggs and mayonnaise are typically used to bind the crab meat together and add moisture. Personally, I tend to not use eggs these days but it’s still a common technique. I do not see the value of it from a binding perspective and adding egg means you need to cook the crab cakes past 145 degrees internal temp for safety.
  2. Seasonings: Old Bay seasoning, Worcestershire sauce, Dijon mustard, and fresh herbs like parsley and chives are commonly used to add flavor.
  3. Breadcrumbs: Panko breadcrumbs are preferred for their light, crispy texture, but you can use regular breadcrumbs if that’s what you have on hand.

Tips for Success:

  • Be gentle when mixing the crab cake mixture to avoid breaking up the delicate chunks of crabmeat.
  • Refrigerate the crab cakes for at least 30 minutes before cooking to help them hold their shape.
  • Don’t overcrowd the skillet when cooking the crab cakes, as this can cause them to steam rather than brown.

Mr. Make It Happen

2pc. Hybrid Skillet

I’ve included a sauce recipe for those that want to make these into a sandwich.. the sauce also works well on the side if you want to make the crab cakes without the sandwich.


With their irresistible combination of tender crabmeat and flavorful seasonings, crab cakes are sure to become a favorite in your culinary repertoire. Whether you’re hosting a dinner party or simply treating yourself to a special meal, these delectable creations are guaranteed to impress. So why not whip up a batch tonight and experience the magic of homemade crab cakes for yourself?

Crab Cake BLT

Servings: 4 people
Prep: 10 minutes
Cook: 15 minutes
Crab cakes: a quintessential dish that perfectly captures the essence of coastal cuisine. With their crispy exterior, moist interior, and delicate flavor, crab cakes are a culinary masterpiece that never fails to delight seafood enthusiasts.


  • 1 Mixing Bowl
  • 1 Mr. Make It Happen Skillet or preferred cooking skillet



  • 1 lb lump crab


  • Thick cut bacon

Dry Ingredients

  • 1 croissant
  • 1/2 cup Panko bread crumbs
  • 1 tsp sugar


  • Tomatoes
  • Lettuce
  • 2 tbsps diced parsley


  • 1/2 cup mayo
  • 1 tbsp creole mustard
  • 1 tsp hot sauce and Worcestershire sauce
  • 2 tsps lemon juice


  • AP seasoning and Lemon Bae or old bay

Condiments to Make Sauce:

  • 1/4 cup mayo
  • 2 tbsps sriracha
  • 2 tbsps honey
  • 1 tbsp garlic
  • 1 tsp Worcestershire
  • AP seasoning
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  • Dice the parsley.
  • Slice the tomatoes and lettuce.
  • Cook the thick cut bacon until crispy and set aside on a paper towel to drain.
  • Split the croissants in half.

Making the Crab Cakes:

  • In a large bowl, mix 1 lb lump crab, 1/2 cup Panko bread crumbs, 1/2 cup mayo, 1 tbsp creole mustard, 1 tsp sugar, 1 tsp hot sauce, 1 tsp Worcestershire sauce, AP seasoning, Lemon Bae or Old Bay seasoning, 2 tbsps diced parsley, and 2 tsps lemon juice.
  • Form the mixture into patties.
  • Heat a skillet over medium heat with a bit of oil.
  • Cook the crab cakes until golden brown on both sides, about 3-4 minutes per side.

Making the Sauce:

  • In a small bowl, mix 1/4 cup mayo, 2 tbsps sriracha, 2 tbsps honey, 1 tbsp garlic, 1 tsp Worcestershire sauce, and AP seasoning.

Assembling the Sandwiches:

  • Spread a bit of the sauce on the bottom half of each croissant.
  • Place a crab cake on top of the sauce.
  • Add a slice of thick cut bacon, a slice of tomato, and a leaf of lettuce.
  • Top with the other half of the croissant.

Additional Info

Course: Seafood Recipes

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About Matt Price

I’m Matt Price – A self taught “Home Chef”, or “Internet Chef”, lol, from Virginia. I’m super passionate about cooking and sharing recipes and techniques to elevate home cooking. Too many of us have drifted away from the kitchen – and my goal is to change that! Let’s Make It Happen.

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