Crab Cake BLT (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Ingredients:
1 3/4 cups panko breadcrumbs (japanese) |
3 green onions, sliced |
1 lemon, zested |
1/2 lemon, juiced |
1 egg, beaten |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
1 teaspoon crab boil seasoning, such as old bay |
kosher salt and freshly cracked black pepper |
1 pound lump crabmeat, picked clean of cartilage and shells |
olive oil, for frying |
4 sandwich rolls, halved, buttered and toasted |
4 slices bacon, cooked crisp, sliced in half |
4 leaves butter lettuce |
1 beefsteak tomato, sliced |
dill tartar sauce, recipe follows |
1/2 cup mayonnaise |
2 tablespoons pickled relish |
1 tablespoon finely chopped fresh dill |
juice of 1/2 a lemon |
dash of hot sauce |
dash of worcestershire sauce |
kosher salt and freshly cracked black pepper |
Directions:
1. Measure 1 cup breadcrumbs and place in a casserole dish and then season with salt and pepper. Set aside.
2. Combine the remaining 3/4 cup breadcrumbs, green onions, lemon zest, lemon juice, beaten egg, mayonnaise, Dijon mustard, crab boil seasoning, salt and pepper in a large bowl. Fold in the crabmeat until just combined. Form the crab mixture into 4 (1-inch thick) patties and dredge both sides through the seasoned breadcrumbs and place on a platter.
3. Heat a large nonstick skillet with olive oil over medium-high heat. Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and crisp. Serve the crab cakes on toasted buns topped with lettuce, tomato, bacon, and the Dill Tartar Sauce.
4. Dill Tartar Sauce:
5. Mix the mayonnaise, relish, dill, lemon juice, hot sauce, Worcestershire sauce, salt, and pepper together in a small bowl to combine. Top the Crab Cakes BLTs with dill tartar sauce.
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