Recipe by Stephanie Z.
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.
Top Review by pamela t.
Just fantastic! Wonderful blend of flavors--this could be a new winner on the Food Network. If I were you, I would enter it in the Other Than Hamburger category. You could win $10,0000.00! Loved the crab and bacon. Made and reviewed for My 3 Chefs 2008
- 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
- 12 slices thick-cut Canadian bacon (a little more than 1 pound)
- 2 tablespoons olive oil (or more if needed)
- 12 slices sandwich bread
- 6 lettuce leaves
Directions See How It's Made
- 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.