Crab Cake Blt

• 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

1. 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.
2. Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.
3. Cover and refrigerate for 1 hour.
4. Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.
5. Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.

egg yolk, mayonnaise, mustard, worcestershire sauce, scallions, parsley, tarragon, lemon, breadcrumbs, salt, freshly ground black pepper, jumbo lump crabmeat, yellow ground cornmeal, vegetable oil, rolls, sriracha, bacon, avocado, tomatoes

Taken from www.epicurious.com/recipes/food/views/crab-cake-blt-51237620 (may not work)