Mash-up series ep.6 @brandongouveia is taking the classic BLT to the next level with a crab cake twist! Full recipe below and linked here! https://tasty.co/recipe/crab-cake-blt
INGREDIENTS
3 tablespoons mayonnaise 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon Crystal hot sauce 1 teaspoon Worcestershire sauce 1 large egg 1 pound jumbo lump crabmeat ¼ cup panko ¼ cup chopped fresh parsley 3 teaspoons Old Bay Seasoning 1 teaspoon kosher salt, plus more to taste 1 teaspoon pepper, plus more to taste Bacon slices (amount to taste) 2 tablespoons olive oil 3 tablespoons butter 3 brioche burger buns 3 tomato slices Butter lettuce Herb aïoli: 1 cup mayonnaise ¼ cup packed fresh basil ¼ cup packed fresh cilantro 4 garlic cloves 2 tablespoons lemon juice Salt, to taste
PREPARATION
1. In a large bowl, combine the mayonnaise, lemon juice, mustard, hot sauce, Worcestershire sauce, and egg. Whisk until smooth.
2. Gently fold in the crabmeat, panko, parsley, Old Bay Seasoning, salt, and pepper. Note: Be careful not to break up the crab too much.
3. Shape the mixture evenly into 3 thick patties (depending on your desired size). Place them on a plate. Cover and refrigerate for 30 minutes to firm up.
4. While that’s in the fridge, make the herb aïoli: In a blender or food processor, combine the mayonnaise, basil, cilantro, garlic, lemon juice, and a pinch of salt. Blend until smooth and creamy. Adjust salt to taste.
5. In a skillet, cook the bacon until crispy, then set aside until ready to assemble.
6. Heat a large skillet over medium heat, and add the olive oil. Add the crab cakes, and cook for 3–4 minutes per side, until golden brown and cooked through. Remove and set aside.
7. Melt the butter in a skillet. Add the brioche buns, and toast until golden.
8. Spread a generous layer of herb aïoli on the cut sides of each bun.
9. Layer the bottom buns with a slice of tomato, and season with salt and pepper. Top with lettuce, a cooked crabcake, and crispy bacon. Top with the top buns.
10. Enjoy!
