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    You are in: Home / Recipes / Pacific Crab Cakes BLT Sandwiches With Horseradish Mayonnaise Recipe
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    Pacific Crab Cakes BLT Sandwiches With Horseradish Mayonnaise

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    poo235's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crab Cakes

    Horseradish Mayonnaise

    Sandwich Preparation

    Directions:

    1. 1
      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.
    2. 2
      In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
    7. 7
      Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
    8. 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.
    9. 9
      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.
    10. 10
      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.
    11. 11
      Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
    12. 12
      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.

    Ratings & Reviews:

    • on November 04, 2008

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pacific Crab Cakes BLT Sandwiches With Horseradish Mayonnaise

    Serving Size: 1 (333 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 667.3
     
    Calories from Fat 333
    49%
    Total Fat 37.0 g
    56%
    Saturated Fat 6.2 g
    31%
    Cholesterol 118.2 mg
    39%
    Sodium 1907.5 mg
    79%
    Total Carbohydrate 51.7 g
    17%
    Dietary Fiber 3.2 g
    12%
    Sugars 7.4 g
    29%
    Protein 32.2 g
    64%

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