Crab Cake BLT Recipe

Name: Crab Cake BLT
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups panko breadcrumbs (Japanese); 3 green onions, sliced; 1 lemon, zested; 1/2 lemon, juiced; 1 egg, beaten; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon crab boil seasoning, such as Old Bay; Kosher salt and freshly cracked black pepper; 1 pound lump crabmeat, picked clean of cartilage and shells; Olive oil, for frying; 4 sandwich rolls, halved, buttered and toasted; 4 slices bacon, cooked crisp, sliced in half; 4 leaves butter lettuce; 1 beefsteak tomato, sliced; Dill Tartar Sauce, recipe follows; 1/2 cup mayonnaise; 2 tablespoons pickled relish; 1 tablespoon finely chopped fresh dill; Juice of 1/2 a lemon; Dash of hot sauce; Dash of Worcestershire sauce; Kosher salt and freshly cracked black pepper

Servings: persons

1 3/4 cups panko breadcrumbs (Japanese)
3 green onions, sliced
1 lemon, zested
1/2 lemon, juiced
1 egg, beaten
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon crab boil seasoning, such as Old Bay
Kosher salt and freshly cracked black pepper
1 pound lump crabmeat, picked clean of cartilage and shells
Olive oil, for frying
4 sandwich rolls, halved, buttered and toasted
4 slices bacon, cooked crisp, sliced in half
4 leaves butter lettuce
1 beefsteak tomato, sliced
Dill Tartar Sauce, recipe follows
1/2 cup mayonnaise
2 tablespoons pickled relish
1 tablespoon finely chopped fresh dill
Juice of 1/2 a lemon
Dash of hot sauce
Dash of Worcestershire sauce
Kosher salt and freshly cracked black pepper

1
Measure 1 cup breadcrumbs and place in a casserole dish and then season with salt and pepper.
2
Set aside.
3
Combine the remaining 3/4 cup breadcrumbs, green onions, lemon zest, lemon juice, beaten egg, mayonnaise, Dijon mustard, crab boil seasoning, salt and pepper in a large bowl.
4
Fold in the crabmeat until just combined.
5
Form the crab mixture into 4 (1-inch thick) patties and dredge both sides through the seasoned breadcrumbs and place on a platter.
6
Heat a large nonstick skillet with olive oil over medium-high heat.
7
Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and crisp.
8
Serve the crab cakes on toasted buns topped with lettuce, tomato, bacon, and the Dill Tartar Sauce.
9
Mix the mayonnaise, relish, dill, lemon juice, hot sauce, Worcestershire sauce, salt, and pepper together in a small bowl to combine.
10
Top the Crab Cakes BLTs with dill tartar sauce.

1552

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 3/4 cups panko breadcrumbs (Japanese), 3 green onions, sliced, 1 lemon, zested, 1/2 lemon, juiced, and more.

Yes, Crab Cake BLT falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cake BLT

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions