Crab Cake BLTs

Crab cakes and salmon patties are some of my “go to” items when I’m cooking in a hurry. The BLT is also a “go to” summer sandwich. It has a meaty texture from the bacon and the light summer taste of fresh tomatoes and crunchy lettuce.  This recipe puts it all together. 


¼ c red bell pepper, finely diced

1 celery stalk, finely diced

2 sprigs fresh thyme, minced

2 tsp fresh parsley, minced

12 oz. lump crabmeat

¾ tsp fresh lemon zest

¼ tsp Old Bay seasoning

2 dashes Tabasco sauce

¼ c dry bread crumbs

Salt and pepper to taste

2 Tbs olive oil

4 hamburger rolls

Tomato slices

Lettuce leaves

8 slices cooked bacon

Old Bay mayo (recipe below)


In a large bowl, combine the red pepper, celery, thyme, parsley, crabmeat, lemon zest, Old Bay seasoning, and tabasco. Break up lumps of crabmeat as you stir. Add bread crumbs a little at a time, and stir to combine. You may not need entire amount. Divide mixture into quarters, and form into patties.

Heat olive oil in a sauté pan over medium-high heat. Place crab cakes in the pan and browned, about 3-4 minutes per side. Remove from the pan and let the crab cakes rest for 5 minutes. To assemble the sandwiches, layer lettuce, tomato, crab cake, and bacon on a bun. Cut bacon in half if necessary so it doesn’t hang too much over the edge of the sandwich. Top with Old Bay mayo.

Old Bay Mayo


¼ c mayonnaise

1 tsp lemon juice

1 tsp Old Bay seasoning

2 dashes Worcestershire sauce

¼ tsp salt

Black pepper


Combine all ingredients in a small bowl and mix well.

From: My Adventures in Food 



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