Crabcake/Bacon Sandwich

Donna Brown


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.


★★★★★ 2 votes

Stove Top


  • 1 3/4 c
    panko breadcrumbs
  • 1 pkg
    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 c
    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


  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.
  2. DILL SAUCE - Mix all ingredients and chill.

Printable Recipe Card

About Crabcake/Bacon Sandwich

Main Ingredient: Vegetable
Regional Style: American
Hashtag: #Crabcakes

Show 13 Comments & Reviews

How To Make Butternut Squash With A Pecan Brioche Crust Recipe

How to Make Butternut Squash With a Pecan Brioche Crust

Kitchen Crew @JustaPinch

Butternut squash is delicious with its natural buttery sweetness. What would happen if you roasted it and added a crumbled crust to the top? Well, you have a fancy (but...

How To Make Italian Sausage Spaghetti Squash Recipe

How to Make Italian Sausage Spaghetti Squash

Kitchen Crew @JustaPinch

Love pasta but not the carbs? Then try roasted spaghetti squash the next time a pasta craving hits. Naturally gluten-free, it’s low in carbs and calories but full of vitamins....

Easy Homemade Soup Recipes

Easy Homemade Soup Recipes

Kitchen Crew

In my part of the country, one day it's cold the next it's warm. I'm not sure Mother Nature can figure out what season it is. Even if the weather...