crabcake/bacon sandwich

Name: Crabcake/Bacon Sandwich
Yield: 4
Cuisine: American
Ingredients: 1 3/4 cup(s) panko breadcrumbs; 1 package(s) imitation crabmeat or 1 lb. lump crab (cartilage and shells removed), broken into small pieces (i use imitation crab as that is our preference); - chopped onions, green onions with tops are fine; 1 - lemon zested; - about 1/2 lemon, juiced; 1 - egg, beaten or egg beaters; 1/2 cup(s) mayo with olive oil; - about a tablespoon of dijon mustard; - your favorite crab seasoning to taste, old bay is fine; - extra virgin olive oil to fry; 4 - slices turkey bacon, cooked; - tomato, lettuce, and dill tartar sauce; - dill tartar sauce:; - 1/2 cup mayo with extra virgin olive oil; - 2 - 3 teaspoons pickle relish, dill or sweet; - juice of 1/2 lemon; - dash each of hot sauce and worcestersire sauce; - salt and pepper; - dash or two cayenne pepper

(2 RATINGS)

70 Pinches 1 Photo

Donna Brown

West TN, TN

Updated on Jul 13, 2011

This recipe was adapted from Pat and Gina Neely's Crabcake BLT. Mine is a little lighter version. It makes a wonderful light summer lunch or supper. Pair it with a side of tomato coleslaw or baked fries for a delicious meal.

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method Stove Top

yield 4 serving(s)

Ingredients

1 3/4 cups panko breadcrumbs
1 package imitation crabmeat or 1 lb. lump crab (cartilage and shells removed), broken into small pieces (i use imitation crab as that is our preference)
- chopped onions, green onions with tops are fine
1 - lemon zested
- about 1/2 lemon, juiced
1 - egg, beaten or egg beaters
1/2 cup mayo with olive oil
- about a tablespoon of dijon mustard
- your favorite crab seasoning to taste, old bay is fine
- extra virgin olive oil to fry
4 - slices turkey bacon, cooked
- tomato, lettuce, and dill tartar sauce
- dill tartar sauce:
- 1/2 cup mayo with extra virgin olive oil
- 2 - 3 teaspoons pickle relish, dill or sweet
- juice of 1/2 lemon
- dash each of hot sauce and worcestersire sauce
- salt and pepper
- dash or two cayenne pepper

How To Make crabcake/bacon sandwich

Step 1

In a pie pan or shallow dish, add 1 cup Panko breadcrumbs and season with salt and pepper, set asice. In another bowl, add 3/4 cup Panko breadcrumbs, onions, lemon zest, lemon juice, mayo, mustard and seasonings. Mix well. Add beaten egg and crab pieces. Mix well. Gently form crab cakes into patties and coat well with Panko breadcrumbs from reserved container, about an inch thick. Place in a dish in a single layer and cover with plastic wrap or foil. Place in the refrigerator and chill well. I make these in the a.m. and let them set in refrigerator all day. They need to be well chilled before cooking, otherwise they possibly could fall apart. When ready to cook, heat oil in fry pan and gently place crabcakes into hot oil (have it hot but not smoking). Cook about 5 minutes on each side until browned and crispy, turning GENTLTY. Toast buns of your choice, I use whole wheat buns. Place crabcake on toasted buns, top with dill sauce, bacon, tomato and lettuce.

Step 2

DILL SAUCE - Mix all ingredients and chill.
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