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.
My Private Note
Units: US | Metric
- 5 -6 slices white bread
- 3/4 cup chopped fresh parsley
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons Tabasco sauce
- 2 tablespoons Dijon mustard
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon chopped dried thyme
- 1/2 teaspoon celery seed
- 1/4 teaspoon fresh ground black pepper
- 5 tablespoons olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1 lb dungeness crabmeat, picked over and drained
- 1 cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated lemon zest
- 1/8 teaspoon fresh ground black pepper
- kosher salt
- 1To 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.
- 2In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
- 3Pulse 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.
- 4In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
- 5Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
- 6Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
- 7Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
- 8**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.
- 9Preheat 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.
- 10Place 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.
- 11Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
- 12Lightly 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.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Pacific Crab Cakes BLT Sandwiches With Horseradish Mayonnaise
Serving Size: 1 (294 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 667.3
- Calories from Fat 333
- Total Fat 37.0 g
- Saturated Fat 6.2 g
- Cholesterol 118.2 mg
- Sodium 1907.5 mg
- Total Carbohydrate 51.7 g
- Dietary Fiber 3.2 g
- Sugars 7.4 g
- Protein 32.2 g
The following items or measurements are not included: