Best 2 Crab Cake Blt Recipes
In the realm of culinary artistry, few dishes can rival the allure of a perfectly executed crab cake BLT. This tantalizing sandwich combines the delicate sweetness of crab meat with the smoky richness of bacon, the crispness of lettuce, and the tangy bite of tomatoes, all held together by a soft and buttery bun. Whether you're a seasoned chef or a novice home cook, crafting the ultimate crab cake BLT requires careful consideration of ingredients, technique, and presentation. This comprehensive guide will lead you through the process of creating this delectable sandwich, ensuring that every bite is a symphony of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB CAKE BLT
Provided by Patrick and Gina Neely : Food Network
Time 29m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Measure 1 cup breadcrumbs and place in a casserole dish and then season with salt and pepper. Set aside.
- 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.
- 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.
- 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.
CRAB CAKE BLT
Steps:
- Combine egg yolk, 2 tablespoons mayonnaise, mustard, Worcestershire sauce, scallions, parsley, tarragon, lemon zest, Tabasco, breadcrumbs, salt, and pepper. Gently fold in crabmeat, trying not to break up the crab.
- Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.
- Cover and refrigerate for 1 hour.
- Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.
- Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.
Tips:
- Choose Fresh Ingredients: Use fresh crab meat, crisp lettuce, ripe tomatoes, and high-quality bacon for the best results.
- Make Your Own Crab Cakes: If you have the time, making your own crab cakes from scratch will give you more control over the flavor and texture.
- Use a Good Quality Mayonnaise: Mayonnaise is a key ingredient in the crab cake BLT, so choose a brand that you enjoy the taste of.
- Toast the Bread: Toasting the bread will help it hold up better to the juicy crab cakes and other fillings.
- Don't Overcrowd the Pan: When cooking the bacon, don't overcrowd the pan, as this will prevent it from cooking evenly.
Conclusion:
The crab cake BLT is a delicious and satisfying sandwich that is perfect for a quick and easy lunch or dinner. With its combination of fresh crab meat, crisp lettuce, ripe tomatoes, and savory bacon, it's sure to please everyone at the table. Whether you make your own crab cakes or use store-bought, this sandwich is sure to be a hit.
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