- 1 cup mayo
- 1 tablespoon chopped dill
- 2 teaspoons rice wine vinegar
- 1/2 teaspoon sriracha
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 1/4 cup mayonnaise
- 1 teaspoon Dijon whole-grain mustard
- 1 dash hot sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon white pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon freshly squeezed lemon juice
- 8 ounces jumbo lump crab meat
- 15 buttery crackers, finely blended, divided
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 2 tablespoons butter
- 4 slices sourdough bread
- 2 leaves red leaf lettuce
- 6 slices cooked bacon
- 6 slices plum tomatoes, seasoned with salt and pepper
The reason I love this recipe is that it satisfies a lot of my cravings in one sandwich. Crab cakes are one of my all-time favorite foods and I love, love, love bacon!
Technique tip: Lightly mix crab cakes with a spatula or spoon to retain lumps of crab meat.
Swap option: Can substitute salmon for the crab.
For the dill aioli:
Place all ingredients in a medium-sized bowl and whisk until well incorporated; season to taste with salt and pepper.
For the jumbo lump crab cakes:1.
In a medium bowl, whisk together mayonnaise, mustard, hot sauce, Old Bay seasoning, white pepper, garlic powder and lemon juice. Gently fold the crab meat into the mayonnaise mixture. Gently fold in half the cracker crumbs.2.
Carefully form mixture into 2 large crab cakes. Gently coat crab cakes, on both sides, in remaining cracker crumbs.3.
In a cast-iron skillet over medium-high heat, add oil and butter. When butter is melted, add crab cakes and cook until golden-brown and warmed through, about 4-5 minutes per side.
For the sandwich:
In a cast-iron pan, add butter and toast sourdough bread until golden brown.
Assemble the sandwich by spreading the dill aioli on both sides of bread, add crab cake, lettuce, bacon, tomato then top with other slice of sourdough toast.