Crab Cake BLT
A Crab Cake BLT on a toasted potato bun makes for a special Sunday brunch.
Yield
4 burger sized crab cakes or 12 small appetizer portionsIngredients
- 2 tablespoons unsalted butter
- 2 teaspoons grated onion
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons Worcestershire sauce
- several dashes of hot sauce (to taste)
- 2 tablespoons heavy cream
- 1 large egg
- 1/2 cup fresh breadcrumbs (Last time I made these, I threw a couple of hot dog buns into the oven just until toasted and then cubed up for the breadcrumbs. In other words, use what you have.)
- 1 cup lump crab meat, picked over
Instructions
- In a large, heavy skillet, heat the butter over moderate heat. Form patties with the crab mixture and carefully place in hot butter. The patties will be loose, and there is not a lot of filler in these cakes. I like that the crab is the focus. Cook crab cakes until golden on each side and then slide onto a baking sheet and into a warm oven for up to 15-20 minutes. (Yield: 4 burger-sized crab cakes or 12 small appetizer portions…can skip the oven bake for smaller cakes)
- Preheat oven to 350 degrees. Combine breadcrumbs with heavy cream and allow to absorb into mush. Add beaten egg, hot sauce, Worcestershire, parsley and onion. Stir in crabmeat, being careful not to break up too much. You want chunks of the crab for the best flavor in the cake.