I hear waves crashing against the shore as I inhale the scent of ocean water…
I opened my eyes and stared at an empty plate with scattered crumb pieces. This crab cake BLT recipe of Chef Tom Douglas tasted so fresh. It brought me to an imaginary beachside restaurant. If you haven’t read about my obsession over his delicious creation, you can read about it in my post His Good Food: Chef Tom Douglas.
Chef Douglas is talented when it comes to seafood. He dedicated an entire cookbook to crab cakes (called I Love Crabcakes). Check out my Cookbooks section to see reviews and recipes. If you’re looking for simple and different dinner ideas, this is such a delicious and healthy sandwich.
Crab Cake BLT
Makes 2-4 crab cakes
Crab Cake Making
- 3 slices white sandwich bread
- 1/2 cup chopped fresh parsley
- 1 large egg yolk
- 1 teaspoons freshly squeezed lemon juice
- 1 teaspoons Worcestershire sauce
- 3/4 teaspoons Tabasco sauce
- 1 tablespoons plus 1 teaspoon Dijon mustard
- 1/4 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 tbsp chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 pound crabmeat (Dungeness preferred), drained
- 1/2 cup mayonnaise
- 1 tbsp prepared horseradish
- 1 tbsp freshly squeezed lemon juice
- 1 tsp grated lemon zest
- a dash of freshly ground pepper
- 1 tablespoons prepared horseradish
- 1 tablespoons freshly squeezed lemon juice
- 1 teaspoons grated lemon zest
- Kosher salt (about 1/2 tsp or to taste)
- 9 slices of thick-cut bacon (a little more than 1/2 pound)
- About 2 tablespoons unsalted butter
- 8 slices soft white sandwich bread or rolls
- 2-4 slices tomato
- 2-4 butter lettuce leaves
- For 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 1/4 cup of the parsley.
- In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, 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 2 tbsp 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 2-4 (depending on size) cakes tightly. Dredge the patties lightly in the remaining bread crumb mixture. Cover the crab cakes with plastic wrap and refrigerate while you prepare the mayonnaise and preheat the oven.
- To prepare the 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. Heat 2 tbsp of butter in a large skillet over medium heat. Add crab cakes to pan and slowly fry them for 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. Put the cooked bacon on a baking sheet and warm it briefly under the broiler.
- Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 3 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.