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Crab Cake BLT

1 ¾ cups Panko bread crumbs
3 green onions, sliced
1 lemon, zested
½ lemon, juiced
1 egg, beaten
1 garlic clove, minced
½ cup mayonnaise
1 TBSP. Dijon mustard
1 tsp. Old Bay seasoning
Salt and pepper
1 lb. lump crabmeat
Olive oil, for frying
4 sandwich rolls, halved, buttered and toasted
4 slices bacon, cooked crisp, sliced in half
1 large tomato, sliced

Dill Tartar Sauce:
½ cup mayonnaise
2 TBSP. pickled relish
1 TBSP. finely chopped fresh dill
Juice of ½ lemon
Dash of hot sauce
Dash of Worcestershire sauce
Salt and pepper

Mix all ingredients in small bowl and mix well.
Serves 4.

Measure out 1 cup breadcrumbs; place in casserole dish.

Season with salt and pepper and set aside.

In a large bowl, combine the remaining ¾ cup breadcrumbs, green onions, lemon, egg, garlic, mayonnaise, mustard, Old Bay and salt.

Fold in the crabmeat until just combined.

Form the crab mixture into 4 patties (1-inch thick) and dredge both sides through the seasoned breadcrumbs. Set aside.

Heat oil in a nonstick skillet to medium-high.

Add the crabcakes and cook for 4 to 5 minutes per side, until golden brown and crisp.

Serve them on toasted buns topped with lettuce, tomato, bacon and the dill tartar sauce.

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