Crab Cake BLTs with Chipotle Lime Mayo

I love crab cakes as an appetizer, but adding them to a BLT adds a whole other level of flavor. The sweet crab combines perfectly with the salty bacon and the chipotle mayo (which is one of my favorite condiments to make) provides a wonderful spicy kick. Serve this meal with a leafy green salad or sweet potato fries on the side.

1. Place mayo ingredients in a food processor or blender and process until smooth. Set aside.

2. Combine crab cake ingredients in a large bowl and shape into 8 patties.

3. Melt 2 tablespoons butter in a nonstick pan over medium heat. Add 4 crab cakes and cook for 4 minutes per side. Repeat with the remaining butter and crab cakes.

4. Spread mayo onto each toasted bread slice. Top 4 of the bread slices with lettuce, 2 crab cakes, bacon, avocado and tomato. Top with the remaining bread slices. Cut each sandwich in 1/2 and serve.



Crab Cake BLTs with Chipotle Lime Mayo
Serves 4

All you need:
Mayo
1 cup mayo
2 canned chipotle peppers in adobo sauce
Juice of 1 lime
Pinch salt

Crab cake
1 pound lump crab meat
1 egg
2 tablespoons mayo
Juice of 1 lemon
2 teaspoons chopped tarragon leaves
3 green onions, sliced thin
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
8 buttery crackers, crushed

4 tablespoons butter
8 slices sourdough bread, toasted
Bibb lettuce
8 slices cooked bacon
1 ripe avocado, pitted, peeled and sliced
1 large tomato, sliced

All you do:
1. Place mayo ingredients in a food processor or blender and process until smooth. Set aside.
2. Combine crab cake ingredients in a large bowl and shape into 8 patties.
3. Melt 2 tablespoons butter in a nonstick pan over medium heat. Add 4 crab cakes and cook for 4 minutes per side. Repeat with the remaining butter and crab cakes.
4. Spread mayo onto each toasted bread slice. Top 4 of the bread slices with lettuce, 2 crab cakes, bacon, avocado and tomato. Top with the remaining bread slices. Cut each sandwich in 1/2 and serve.

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