Crab Cake BLT
- 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
- 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.
breadcrumbs, green onions, lemon, lemon, egg, mayonnaise, mustard, crab boil seasoning, kosher salt, lump crabmeat, olive oil, sandwich rolls, bacon, butter, tomato, tartar sauce, mayonnaise, pickled relish, fresh dill, hot sauce, worcestershire sauce, kosher salt
Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/crab-cake-blt-recipe.html (may not work)