Best 4 Crab Blt Recipes
Indulge in the delightful Crab BLT, a harmonious blend of flavors and textures that will tantalize your taste buds. This culinary masterpiece features a toasted buttered bun enveloping succulent crab meat, crispy bacon, ripe tomatoes, crisp lettuce, and a tangy mayonnaise spread. The delicate sweetness of the crab harmonizes perfectly with the smoky bacon and the juicy tomatoes, while the lettuce adds a refreshing crunch. Each bite is an explosion of contrasting flavors and textures that will leave you craving more. This recipe also includes variations to cater to different preferences, including a classic BLT with juicy tomatoes, crispy bacon, and crisp lettuce, as well as a crab cake BLT for a more substantial sandwich. Whether you prefer the traditional BLT or crave the delectable crab variations, this recipe guide has you covered.
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PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE
I just love crab cakes, and I love BLTs. What could be better than combining them? Dungeness crab is native to the West coast, specifically from the Aleutian Islands in Alaska to Santa Cruz, California. I got this recipe from the About.com Gourmet Food blog.
Provided by Stephanie Z.
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
- In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
- Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
- In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
- Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
- Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
- Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
- **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
- Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
- Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
- Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
- Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.
Nutrition Facts : Calories 667.4, Fat 37, SaturatedFat 6.3, Cholesterol 118.2, Sodium 1907.5, Carbohydrate 51.7, Fiber 3.2, Sugar 7.5, Protein 32.3
CRAB CAKE BLT
Provided by Patrick and Gina Neely : Food Network
Time 29m
Yield 4 servings
Number Of Ingredients 23
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.
CRAB CAKE BLT
Steps:
- 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.
- Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.
- Cover and refrigerate for 1 hour.
- Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.
- Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.
CRAB BLT
Okay, so I thought of this after watching the next Iron Chef. John Besh's crab meat BLT was a bit more extravagant than this version, I think mine might be more "homey". Any kind of bread can be used for this as long as it's 1/2 inch think and toasted. As for the bacon I think plain old hickory smoked works for me.
Provided by Xexe383
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- # In a small bowl, mix together mayonnaise and lemon juice until well combined.
- Gently fold in crab; season with salt and pepper.
- Place one slice of the toasted bread on a work surface.
- Top with lettuce, crab salad, bacon and tomato slices In that order.
- Sandwich with remaining slice of bread.
- Serve immediately.
Nutrition Facts : Calories 420.9, Fat 16.2, SaturatedFat 4.9, Cholesterol 83, Sodium 2038.1, Carbohydrate 29.5, Fiber 2.3, Sugar 4.5, Protein 37.2
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your crab BLT. Look for crab that is firm and has a sweet, briny smell. The bacon should be thick-cut and the tomatoes should be ripe and flavorful.
- Cook the bacon perfectly. Bacon is the star of this sandwich, so it's important to cook it until it's crispy and flavorful. Cook the bacon over medium heat in a large skillet until it's browned on both sides.
- Choose a good quality bread. The bread is the foundation of your sandwich, so it's important to choose a good one. Look for a bread that is sturdy enough to hold up to the fillings, but not too thick or dense.
- Spread the mayonnaise evenly. Mayonnaise is a key ingredient in a crab BLT, so it's important to spread it evenly on the bread. This will help to keep the sandwich moist and flavorful.
- Layer the ingredients carefully. The order in which you layer the ingredients is important. Start with the lettuce, then the tomato, then the bacon, then the crab, and finally the mayonnaise. This will help to keep the sandwich from getting soggy.
Conclusion:
The crab BLT is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its combination of fresh crab, crispy bacon, ripe tomatoes, and creamy mayonnaise, it's sure to be a hit with everyone who tries it. So next time you're looking for a new sandwich to try, give the crab BLT a try. You won't be disappointed.
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