Pacific Crab Cakes BLT Sandwiches With Horseradish Mayonnaise

Recipe by Stephanie Z.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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