Bacon is one of those foods that we don’t cook often, but when we do it is completely celebrated. We munch on the extra slices while we continue to cook. We freeze the bacon fat to use in future recipes (usually for making refried beans.) It’s probably a good thing we don’t keep it in the house often.
Celebrating bacon was a part of Foodbuzz’s Tastemaker Program for the month. Their partner Denny’s is celebrating BACONALIA, and featuring lots of bacon dishes on their menu. For my part, I made these crab cake blts. I love crab cakes, and I love bacon, so why not pair the two together? Tom Douglas‘ recipe seemed the most popular, but instead of his horseradish mayo, I made an Old Bay mayo. I thought it complemented both the bacon and the crab cake.
Adapted from Tom Douglas’ recipe
- 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.
- Combine all ingredients in a small bowl and mix well.