Crab Cake BLTs


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

Crab Cake BLTs

Crab Cake BLTs

Ingredients

Crabcakes
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
Sandwiches
4 hamburger rolls
Tomato slices
Lettuce leaves
8 slices cooked bacon
Old Bay mayo (below)

Instructions

  1. 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.
  2. 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.
http://kokocooks.com/2011/04/crab-cake-blts/

 

Old Bay Mayo

Ingredients

¼ c mayonnaise
1 tsp lemon juice
1 tsp Old Bay seasoning
2 dashes Worcestershire sauce
¼ tsp salt
Black pepper

Instructions

  1. Combine all ingredients in a small bowl and mix well.
http://kokocooks.com/2011/04/crab-cake-blts/

 

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Lemon Curd

 

My friend Jessica is getting married in December, and her bridal shower was last weekend. It was sandwiched between the morning rehearsal and evening performance of the Mahler, and luckily I was able to attend. I even managed to make some lemon curd to accompany the scones and Devonshire cream.


The theme of the shower was an English Tea. Jennifer, the hostess, went all out. She polished her good silver, and made beautiful arrangements. We chose our own teacup, which also was one of our favors. This was the first time I played “toilet paper bride” at a shower. I think I would’ve liked it more if I was a designer instead of a model. We also answered a “How Well Do You Know The Bride?” questionnaire. Based on my answers, I don’t know Jessica as well as I thought.



adapted from Gourmet, April 2001
as seen on epicurious.com

Lemon Curd

Lemon Curd

Ingredients

1/3 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
6 Tbs unsalted butter, cut into bits

Instructions

  1. Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
  2. Pour mixture through a fine mesh strainer into a bowl. Cover the surface with plastic wrap to keep a skin from forming. Chill at least 1 hour until set.
http://kokocooks.com/2010/10/lemon-curd/

 

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