Crab Cake BLT

Total Time:
29 min
20 min
9 min

4 servings

  • 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
  • Dill Tartar Sauce:
  • 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
Watch how to make this recipe.
  • 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.

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.

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