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Crab Cake BLT

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  • Level: Easy
  • Total: 29 min
  • Prep: 20 min
  • Cook: 9 min
  • Yield: 4 servings
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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


  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.

Dill Tartar Sauce:

  1. 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.