Crab Cake BLT

It’s really the mayo for me. It’s good. Not just good, it’s actually kinda life changing. You know how you can’t decide what kind of butter to use for your crab legs, so you use all of them. It’s the same thing with the mayo. Just mix all of them together on this dope bun with this succulent crab cake and bacon to boot. Listen! I ate this in a corner with my phone on DND. Yup, it’s that good!

Crab Cake BLT

6 slices of bacon

2 tablespoons of brown sugar

For the mayo:

1 cup of mayo

1/2 teaspoon of lemon pepper

1/2 teaspoon of old bay

1/2 teaspoon of garlic paste

1 teaspoon of lemon juice

Dressing for Crab Cakes

1  cup of mayo

1/2 teaspoon of Old Bay

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of black pepper

1 teaspoon of Worcestershire

1 1/2 teaspoons of lemon juice

3/4 cup of Panko breadcrumbs

2 pound of jumbo lump crab

-Toasted buns

-Arugula

-Tomato

First, sprinkle the brown sugar over the bacon and bake in the oven until the bacon is cooked through.

Then, prepare the dressing for the crab cakes. Combine all of the ingredients together, then gently fold in the crab. Form in to mounds and bake in a 400 degree oven until golden brown.

Meanwhile, prepare the mayo by whisking all the ingredients together until smooth.

To assemble, add some mayo to the bottom of the toasted buns. Then, top with the crab cakes, bacon, arugula, and tomato. Enjoy while warm.