Best 2 Crab Cake Blt Recipes

Indulge in a symphony of flavors with the Crab Cake BLT, a culinary masterpiece that tantalizes taste buds with its harmonious blend of textures and tastes. Savor the succulent crab cakes, brimming with tender crab meat and seasoned to perfection, nestled between layers of crispy bacon, lettuce, and tomato. A tangy remoulade sauce adds a burst of zest to every bite, elevating this classic sandwich to a gourmet delight. For a delightful twist, try the Crab Cake BLT Sliders, perfect for parties or as a fun and easy meal. These mini sandwiches pack all the flavors of the original in a bite-sized package. If you're craving a hearty and satisfying meal, the Crab Cake BLT Salad is your perfect choice. Succulent crab cakes, crisp bacon, lettuce, and tomato are tossed in a creamy dressing, topped with avocado and a sprinkling of crumbled bacon. For a lighter option, the Crab Cake BLT Wrap offers a delightful combination of flavors wrapped in a soft tortilla. Dive into the culinary adventure of the Crab Cake BLT and discover a world of taste sensations.

Let's cook with our recipes!

CRAB CAKE BLT

Crab Cake BLT image

Provided by Patrick and Gina Neely : Food Network

Time 29m

Yield 4 servings

Number Of Ingredients 23

Ingredients

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

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

Crab Cake BLT image

Provided by Alison Attenborough

Categories Sandwich Shellfish Tomato Bacon Crab Summer Lettuce

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

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

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.

Tips:

Ensure crab cakes are well-chilled before cooking: This helps them hold their shape and prevent them from falling apart.
Use a large skillet to cook the crab cakes: This prevents overcrowding and ensures even cooking.
Do not overcrowd the skillet: Cook the crab cakes in batches if necessary to prevent overcrowding.
Cook the crab cakes over medium heat: This helps them cook evenly without burning.
Flip the crab cakes only once: Flipping them too often can cause them to break apart.
Serve the crab cakes immediately: They are best enjoyed hot out of the skillet.
Enhance the crab cake BLT with additional toppings: Consider adding sliced avocado, crumbled bacon, or a fried egg.
Pair the crab cake BLT with your favorite sides: Popular options include coleslaw, potato salad, or french fries.

Conclusion:

The crab cake BLT is a delicious and unique sandwich that combines the flavors of classic crab cakes with the freshness of a BLT. It is perfect for a casual lunch or dinner, and can be easily customized to suit your taste. With its combination of savory crab cakes, crispy bacon, juicy tomatoes, and crisp lettuce, the crab cake BLT is sure to be a hit with everyone who tries it.