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Epicurious

Crab Cake BLT

A long-standing Maryland favorite, the crab cake—plus fresh avocado and a dollop of Sriracha mayo—pumps up an iconic sandwich.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1

egg yolk

1

/2 cup plus 2 tablespoons mayonnaise, divided

1

tablespoon Dijon mustard

1

tablespoon Worcestershire sauce

3

scallions, finely sliced

1

tablespoon chopped fresh parsley

1

tablespoon chopped fresh tarragon

Zest of 1 lemon

Dash of Tabasco

1

/4 cup breadcrumbs

Sea salt

Freshly ground black pepper

1

lb. jumbo lump crabmeat, picked over

1

cup yellow ground cornmeal

3

tablespoon vegetable oil

4

rolls, halved

1

tablespoon Sriracha

8

slices crisp cooked bacon

1

avocado, sliced

2

tomatoes, sliced

Lettuce

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.

    Step 3

    Cover and refrigerate for 1 hour.

    Step 4

    Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.

    Step 5

    Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.

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