Oregon Peppered Bacon and Crab BLT
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 red bell pepper (capsicum)
- 1⁄2 cup mayonnaise
- 1 tablespoon chopped fresh tarragon
- 6 ounces thick-sliced pepper bacon
- 4 crusty artisan bread rolls, split and lightly toasted
- 1 1⁄2 cups fresh-cooked dungeness crabmeat, picked over for shell fragments
- 2 ripe tomatoes, sliced 1/4 inch thick
- 1 small head boston lettuce or 1 small bibb lettuce, leaves separated
directions
- Preheat the broiler (griller).
- Cut the bell pepper in half lengthwise and remove the stern, seeds, and ribs.
- Place, cut sides down, on a balking sheet.
- Broil (grill) until the skin blackens and blisters.
- Remove from the broiler, drape loosely with aluminum foil, and let cool for 10 minutes, then peel away the skin.
- Chop finely and place in a small bowl.
- Add the mayonnaise and tarragon and mix well.
- Meanwhile, in a large frying pan over medium-high heat, fry the bacon until crisp, about 10 minutes.
- Using tongs, transfer to paper towels to drain.
- Spread the cut surfaces of the rolls with the mayonnaise mixture, dividing it evenly between the tops and bottoms.
- Place the bottoms of the rolls on individual plates and top with the crabmeat, tomatoes, bacon, and lettuce.
- Cover with the roll tops and secure each sandwich with 2 toothpicks.
- Cut each sandwich in half between the toothpicks and serve.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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