Crab Cake Blt
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Egg Yolk1 tbsp
Dijon Mustard1 tbsp
Worcestershire Sauce1 tbsp
Parsley (chopped fresh)1 tbsp
Tarragon (chopped fresh)1 cup
Breadcrumbs1
Sea Salt1 cup
Cornmeal (yellow ground)3 tbsp
Vegetable Oil1 tbsp
Sriracha1
LettuceDirections:
1
Combine egg yolk, 2 tablespoons mayonnaise, mustard, Worcestershire sauce, scallions, parsley, tarragon, lemon zest, Tabasco, breadcrumbs, salt, and pepper
2
Gently fold in crabmeat, trying not to break up the crab
3
Pour cornmeal onto a plate
4
Shape crab mixture into 4 cakes; dredge in cornmeal to coat
5
Cover and refrigerate for 1 hour
6
Heat oil in a large skillet over medium-high heat
7
Fry cakes for about 5 minutes on each side until golden brown
8
Stir Sriracha into remaining 1/2 cup mayonnaise
9
Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake
10
Combine egg yolk, 2 tablespoons mayonnaise, mustard, Worcestershire sauce, scallions, parsley, tarragon, lemon zest, Tabasco, breadcrumbs, salt, and pepper
11
Gently fold in crabmeat, trying not to break up the crab
12
Pour cornmeal onto a plate
13
Shape crab mixture into 4 cakes; dredge in cornmeal to coat
14
Cover and refrigerate for 1 hour
15
Heat oil in a large skillet over medium-high heat
16
Fry cakes for about 5 minutes on each side until golden brown
17
Stir Sriracha into remaining 1/2 cup mayonnaise
18
Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake