Maryland Crab Cake Sandwiches
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A Note from Feedfeed
@BlewsFoods takes crab cakes to the next level by making them into a BLT sandwich!
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Recipe Card
ingredients
- 12 pieces thick-cut bacon
- 1 pound crab meat
- 10 Ritz crackers, crushed
- 1 tablespoon plus 1 teaspoon Old Bay seasoning, divided
- 2 dashes Worcestershire sauce
- 1 egg, beaten
- 1/4 cup plus 1 tablespoon mayonnaise
- freshly ground black pepper, to taste
- 1 dill pickle, finely diced
- 1 tablespoon pickle brine
- 3 sprigs chives, finely diced
- 4 tablespoons butter, divided
- 4 Brioche buns, toasted
- 4 large pieces butter lettuce
- 1 beefsteak tomato, sliced
Method
Step 1
Preheat oven to 425°F. Lay bacon pieces on a foil-covered baking sheet and bake for 10-15 minutes, until crisped up to your liking.
Step 2
Meanwhile, make the crab mixture. In a large bowl, combine crab meat, Ritz crackers, 1 tablespoon Old Bay seasoning, Worcestershire sauce, egg, mayonnaise, and black pepper. Gently mix together, so there are still large clumps of crab meat. Set aside.
Step 3
Make the homemade tartar sauce. In a medium bowl, combine 1/4 cup mayonnaise, 1 teaspoon Old Bay seasoning, diced pickle, pickle brine, and sliced chives. Mix well.
Step 4
Turn the oven up to a broil, or 500°F. Meanwhile, form the crab cakes into large, baseball-size rounds; there should be enough for 4. Heat heat a large skillet over medium heat and add 2 tablespoons butter. When butter is hot, add the crab cakes. Cook the crab cakes for about 5 minutes, until there is a golden brown sear on the bottom. Divide 2 more tablespoons of butter and place on top of the crab cakes. Put crab cakes into the oven to broil for 5 minutes until the butter is nice and bubbly.
Step 5
Once crab cakes are done, allow to cool slightly. Assemble the sandwiches: open the Brioche buns, place butter lettuce and sliced tomato down, drizzle on some tartar sauce, and place the crab cakes on top. If you like, you can drizzle more tartar sauce on top of the crab cakes as well. Close the buns and enjoy!