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Crab Cake BLTs

January 27, 2014

I’ve made a previous post on crab cakes here. That one is a bit quicker and easier to make than this one and has a Cajun style flavor to it. But I think this one is a little bit better and more moist.

Crab Cakes

Difficulty: Medium
Prep Time: 1 hour
Cook Time: 10 min
Total Time: 1 hour 10 min
Yield: 6 sandwiches
Taste: Good

Ingredients:

CRAB CAKES
5-6 slices white sandwich bread
3/4 cup chopped parsley
1 large egg yolk
2 tsp lemon juice
2 tsp Worcestershire sauce
1.5 tsp Tabasco sauce
2 tbs plus 1 tsp Dijon mustard
1/2 tsp paprika
1/2 tsp fresh chopped or dried thyme
1/2 tsp celery seeds
1/4 tsp fresh ground pepper
5 tbs olive oil
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 lb Dungeness crabmeat, picked over and drained

HORSERADISH MAYONNAISE
1 cup mayonnaise
2 tbs of prepared horseradish
2 tbs lemon juice
2 tsp grated lemon zest
1/8 tsp fresh ground pepper
Kosher salt, to taste

SANDWICH
18 slices of thick cut bacon (~1lb)
4 tbs of unsalted butter for frying or a good amount of cooking spray
12 slices of white sandwich bread
6 slices of tomatoes
6 butter lettuce leafs

Procedure:

CRAB CAKES
1) Tear up bread and place in food processor. Pulse until you get fine crumbs. You should get about 5 cups. Transfer crumbs to a shallow pan and add 1/2 cup of parsley.

2) In a food processor combine egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds, and black pepper. Pulse to combine.

3) With the processor running slowly add olive oil until the mixture emulsifies and forms a mayo. Transfer mayo to a bowl.

4) In a large bowl combine onion and bell peppers with remaining 1/4 cup of parsley. Add the mayonnaise prepared in steps 3 & 4. Fold in crab meat and mix lightly.

5) Gently fold in 1 cup of bread crumbs to crab mixture with rubber spatula. Do not over mix. Gently form 6 cakes and flatten to 1/2-inch thick.

6) Cover cakes lightly with remaining bread crumb mixture. If time permits, cover crab cakes with plastic wrap and place in refrigerator for 1 hour or longer. This will help them stay together when cooking.

HORSERADISH MAYONNAISE
1) To prepare combine all ingredients in a bowl. Adjust flavor with salt to taste. Cover and refrigerate until ready to use.

SANDWICH
1) Preheat oven to 400 degrees F.

2) Place bacon on a baking sheet and cook in oven for 8 to 10 minutes. Remove from sheet
and place on paper towels to soak up extra fat.

3) Place non-stick skillet over medium heat and coat well with cooking spray or 2 tbs of butter. Place 3 crab cakes in pan and slowly cook them for 4-5 minutes per side until they are golden brown and heated thoroughly.

4) Toast bread either in a toaster or broil in an oven.

5) Lightly spread each side with horseradish mayo.

6) Top one side of mayo-ed toast with crab cake, 3 slices of bacon, slice of tomato, lettuce, and other piece of toasted bread.

Source: Marshal Fields Cookbook, page 143

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