Pacific Crab Cakes Blt Sandwiches with Horseradish Mayonnaise
Indulge in the ultimate fusion of coastal and classic flavors with these Pacific Crab Cakes BLT Sandwiches with Horseradish Mayonnaise. This recipe takes juicy lump crab meat, lightly seasoned with Old Bay and Dijon mustard, and transforms it into golden, crispy crab cakes that are the star of this decadent sandwich. Layered with crisp bacon, fresh lettuce, thick-cut tomato slices, and a zesty homemade horseradish mayonnaise, all nestled in buttery toasted brioche buns, this dish reimagines the beloved BLT with a luxurious seafood twist. Perfect for an elevated lunch or crowd-pleasing dinner, these sandwiches come together in just 40 minutes, making them as quick as they are impressive. You won't want to miss pairing this creation with a side of fries or a crunchy salad for the ultimate dining experience!
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Recipe Information
Ingredients
- 12 ounces lump crab meat
- 0.5 cups panko breadcrumbs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 large egg
- 1 teaspoon Old Bay seasoning
- 2 tablespoons green onion, finely chopped
- 3 tablespoons vegetable oil
- 8 bacon slices
- 4 lettuce leaves
- 4 tomatoes, thickly sliced
- 4 brioche hamburger buns, toasted
- 1 teaspoon prepared horseradish
- 0.25 cups mayonnaise (for horseradish mayo)
Instructions
In a large mixing bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, egg, Old Bay seasoning, and chopped green onion. Gently mix until combined, being careful not to break up the crab meat too much.
Form the crab mixture into four evenly sized patties, about 3/4 inch thick. Place them on a plate, cover with plastic wrap, and refrigerate for 10-15 minutes to help them hold their shape.
While the crab cakes are chilling, prepare the horseradish mayonnaise by stirring together the horseradish and 1/4 cup of mayonnaise in a small bowl. Cover and refrigerate until ready to use.
Heat a large skillet over medium heat and cook the bacon slices until crispy. Transfer to a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon grease in the skillet and discard the rest.
In the same skillet, heat the vegetable oil over medium heat. Gently place the chilled crab cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
Toast the brioche buns if they are not already toasted. Spread a generous layer of horseradish mayonnaise on the bottom bun of each sandwich.
Assemble the sandwiches by layering a lettuce leaf, a slice of tomato, 2 crispy bacon slices, and a crab cake on the bottom bun. Top with the other half of the bun.
Serve immediately with your favorite side dish, such as fries or a salad. Enjoy!
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 36.8 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 527 mg | 41% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2590 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
