Crab Cake BLT Recipe

Crab Cake BLT Recipe

  • 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.
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