Empty My Fridge
Crab Cake BLT
Ingredients
- Mayonnaise3 tbsp + 1 cup
- Lemon3 tbsp
- Dijon mustard1 tsp
- Hot sauce1 tsp
- Worcestershire sauce1 tsp
- Egg1
- Crab1 lb
- Breadcrumb¼ cups
- Parsley · chopped¼ cups
- Old Bay seasoning3 tsp
- Salt1 tsp
- Pepper · plus more to taste1 tsp
- Baconto taste
- Olive oil2 tbsp
- Butter3 tbsp
- Burger bun3
- Tomato3
- Lettuce
- Basil¼ cups
- Cilantro¼ cups
- Garlic4
Instructions
- In a large bowl, whisk the mayonnaise, lemon juice, mustard, hot sauce, Worcestershire sauce and egg until smooth.
- Gently fold in the crabmeat, panko, parsley, Old Bay, salt and pepper, taking care not to break up the crab.
- Shape into 3 thick patties of your chosen size. Refrigerate covered for 30 minutes to firm up.
- Meanwhile, make the herb aioli: blend the mayonnaise, basil, cilantro, garlic, lemon juice and a pinch of salt until smooth and creamy. Adjust salt to taste.
- Cook the bacon in a skillet until crispy, then set aside.
- Heat a large skillet over medium heat with the olive oil. Cook the crab cakes 3-4 minutes per side, until golden brown and cooked through. Set aside.
- Melt the butter in a skillet, toast the brioche buns until golden.
- Spread a generous layer of herb aioli on the cut sides of the buns. On the bottom buns, add a tomato slice and season with salt and pepper, then top with lettuce, a crab cake and bacon. Add the top buns.
Summarized from Tasty's video. Watch it for the details.
More recipes with
GarlicEggTomatoLemonBreadcrumbBaconLettuceBurger bun
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.