Crab Cake BLT

• 1 3/4 cups panko breadcrumbs (Japanese)panko
• 3 green onions, slicedscallion
• 1 lemon, zestedlemon
• 1/2 lemon, juicedlemon
• 1 egg, beatenegg
• 1/2 cup mayonnaisemayonnaise
• 1 tablespoon Dijon mustarddijon-mustard
• 1 teaspoon crab boil seasoning, such as Old Baycrab
• Kosher salt and freshly cracked black pepperpepper
• 1 pound lump crabmeat, picked clean of cartilage and shells
• Olive oil, for fryingolive-oil
• 4 sandwich rolls, halved, buttered and toasted
• 4 slices bacon, cooked crisp, sliced in halfbacon
• 4 leaves butter lettucebutter-lettuce
• 1 beefsteak tomato, slicedtomato
• Dill Tartar Sauce, recipe followsdill
• 1/2 cup mayonnaisemayonnaise
• 2 tablespoons pickled relish
• 1 tablespoon finely chopped fresh dilldill
• Juice of 1/2 a lemonlemon
• Dash of hot saucehot-sauce
• Dash of Worcestershire sauceworcestershire
• Kosher salt and freshly cracked black pepperpepper

1. 01Measure 1 cup breadcrumbs and place in a casserole dish and then season with salt and pepper. Set aside.
2. 02Combine 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. Fold in the crabmeat until just combined. Form the crab mixture into 4 (1-inch thick) patties and dredge both sides through the seasoned breadcrumbs and place on a platter.
3. 03Heat a large nonstick skillet with olive oil over medium-high heat. Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and crisp. Serve the crab cakes on toasted buns topped with lettuce, tomato, bacon, and the Dill Tartar Sauce.
4. 04Mix the mayonnaise, relish, dill, lemon juice, hot sauce, Worcestershire sauce, salt, and pepper together in a small bowl to combine. Top the Crab Cakes BLTs with dill tartar sauce.

Calories

1441 kcal

Protein

35 g

Fat

120 g

Saturated fat

20 g

Carbs

58 g

Fiber

5 g

Sugar

6 g

Sodium

1642 mg

Cholesterol

192 mg

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