Crab Cake BLT

5 from 1 vote

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.

Prep Time10

Cook Time15

Course: Seafood Recipes

Cuisine: American

Servings: people

Author: Matt Price

Equipment

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

Ingredients

Seafood

1 lb lump crab

Protein

Thick cut bacon

Dry Ingredients

1 croissant
½ cup Panko bread crumbs
1 teaspoon sugar

Produce

Tomatoes
Lettuce
2 tbsps diced parsley

Condiments

½ cup mayo
1 tablespoon creole mustard
1 teaspoon hot sauce and Worcestershire sauce
2 tsps lemon juice

Seasonings

AP seasoning and Lemon Bae or old bay

Condiments to Make Sauce:

¼ cup mayo
2 tbsps sriracha
2 tbsps honey
1 tablespoon garlic
1 teaspoon Worcestershire
AP seasoning

Instructions

Preparation:

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, ½ cup Panko bread crumbs, ½ cup mayo, 1 tablespoon creole mustard, 1 teaspoon sugar, 1 teaspoon hot sauce, 1 teaspoon 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 ¼ cup mayo, 2 tbsps sriracha, 2 tbsps honey, 1 tablespoon garlic, 1 teaspoon 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.

Nutrition