Pacific Crab Cakes Blt Sandwiches With Horseradish Mayonnaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB CAKE BLT



Crab Cake BLT image

Provided by Patrick and Gina Neely : Food Network

Time 29m

Yield 4 servings

Number Of Ingredients 23

1 3/4 cups panko breadcrumbs (Japanese)
3 green onions, sliced
1 lemon, zested
1/2 lemon, juiced
1 egg, beaten
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon crab boil seasoning, such as Old Bay
Kosher salt and freshly cracked black pepper
1 pound lump crabmeat, picked clean of cartilage and shells
Olive oil, for frying
4 sandwich rolls, halved, buttered and toasted
4 slices bacon, cooked crisp, sliced in half
4 leaves butter lettuce
1 beefsteak tomato, sliced
Dill Tartar Sauce, recipe follows
1/2 cup mayonnaise
2 tablespoons pickled relish
1 tablespoon finely chopped fresh dill
Juice of 1/2 a lemon
Dash of hot sauce
Dash of Worcestershire sauce
Kosher salt and freshly cracked black pepper

Steps:

  • Measure 1 cup breadcrumbs and place in a casserole dish and then season with salt and pepper. Set aside.
  • Combine the remaining 3/4 cup breadcrumbs, green onions, lemon zest, lemon juice, beaten egg, mayonnaise, Dijon mustard, crab boil seasoning, salt and pepper in a large bowl. Fold in the crabmeat until just combined. Form the crab mixture into 4 (1-inch thick) patties and dredge both sides through the seasoned breadcrumbs and place on a platter.
  • Heat a large nonstick skillet with olive oil over medium-high heat. Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and crisp. Serve the crab cakes on toasted buns topped with lettuce, tomato, bacon, and the Dill Tartar Sauce.
  • Mix the mayonnaise, relish, dill, lemon juice, hot sauce, Worcestershire sauce, salt, and pepper together in a small bowl to combine. Top the Crab Cakes BLTs with dill tartar sauce.

CRAB SANDWICHES WITH HORSERADISH SAUCE FOR TWO



Crab Sandwiches with Horseradish Sauce for Two image

Here's a quick and zesty way to make tender crab cakes. Top your sandwich with avocado or pickles, or skip the bun and serve it on a bed of lettuce instead. Margaret Lowenberg - Kingman, AZ

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

5 saltines, crushed
1 large egg white, lightly beaten
1 tablespoon Dijon-mayonnaise blend
1 tablespoon chopped green onion
2 drops hot pepper sauce
2 pouches (3.53 ounces each) premium crabmeat, drained
3 tablespoons sour cream
1-1/2 teaspoons prepared horseradish
1/2 teaspoon lemon juice
2 sandwich buns, split
2 lettuce leaves
2 slices tomato

Steps:

  • In a small bowl, combine the first five ingredients. Fold in crabmeat; let stand for 5 minutes. Shape mixture by 1/2 cupfuls into 1/2-in.-thick patties. Place on a greased baking sheet. Bake at 425° for 4-5 minutes on each side or until golden brown., Meanwhile, in a small bowl, combine the sour cream, horseradish and lemon juice. Serve patties on buns with lettuce, tomato and sauce.

Nutrition Facts :

CRAB CAKE SANDWICHES



Crab Cake Sandwiches image

"While it's in the oven, I prepare Crab Cake Sandwiches." Yvonne continues. She originally created the golden cakes to use up some leftover crab, but you can make them anytime by simply using convenient canned crab. "Alan loves them," she notes. "I've served them to family and friends, and they always ask for the recipe. "I've also used the crab mixture to stuff mushroom caps and bake them as an appetizer."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 15

3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/2 cup crushed Ritz crackers (about 10 crackers)
1 medium onion, chopped
1/2 cup chopped green pepper
1/4 cup mayonnaise
1 large egg, lightly beaten
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 cup all-purpose flour
1/4 cup canola oil
6 hard rolls, split
Lettuce leaves, tomato and onion slices, optional

Steps:

  • In a large bowl, combine the crab, crushed crackers, onion and green pepper. In a small bowl, combine the mayonnaise, egg, salt, mustard, Worcestershire sauce, lemon juice and garlic powder. Stir into crab mixture until blended. Shape into six 3-in. patties; coat with flour. , In a large skillet, fry patties in oil for 5 minutes on each side or until browned. Serve on rolls with lettuce, tomato and onion if desired.

Nutrition Facts : Calories 430 calories, Fat 22g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 931mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE



Pacific Crab Cakes BLT Sandwiches With Horseradish Mayonnaise image

I just love crab cakes, and I love BLTs. What could be better than combining them? Dungeness crab is native to the West coast, specifically from the Aleutian Islands in Alaska to Santa Cruz, California. I got this recipe from the About.com Gourmet Food blog.

Provided by Stephanie Z.

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 27

5 -6 slices white bread
3/4 cup chopped fresh parsley
1 large egg yolk
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
2 tablespoons Dijon mustard
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon chopped dried thyme
1/2 teaspoon celery seed
1/4 teaspoon fresh ground black pepper
5 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 lb dungeness crabmeat, picked over and drained
1 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon fresh ground black pepper
kosher salt
12 slices thick-cut Canadian bacon (a little more than 1 pound)
2 tablespoons olive oil (or more if needed)
12 slices sandwich bread
6 lettuce leaves

Steps:

  • To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
  • In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
  • Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
  • In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
  • Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
  • Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
  • Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
  • **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
  • Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
  • Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
  • Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
  • Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.

Nutrition Facts : Calories 667.4, Fat 37, SaturatedFat 6.3, Cholesterol 118.2, Sodium 1907.5, Carbohydrate 51.7, Fiber 3.2, Sugar 7.5, Protein 32.3

HEARTY ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE



Hearty Roast Beef Sandwiches With Horseradish Mayonnaise image

Make and share this Hearty Roast Beef Sandwiches With Horseradish Mayonnaise recipe from Food.com.

Provided by lazyme

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup fat free cream cheese
2 tablespoons mayonnaise
2 tablespoons chutney
2 teaspoons prepared horseradish
12 ounces roast beef, sliced thin
4 kaiser rolls, split
4 leaves lettuce
4 slices tomatoes
pepper
2 slices purple onions, separated into rings

Steps:

  • Combine first 4 ingredients.
  • Spread mixture on cut sides of rolls.
  • Arrange roast beef evenly on bottom half of rolls; top with lettuce and tomato, and sprinkle with pepper.
  • Add onion, if desired, and cover with tops of rolls.
  • Serve immediately or wrap each sandwich in heavy-duty plastic wrap, and refrigerate up to 4 hours.

Nutrition Facts : Calories 358.7, Fat 12.1, SaturatedFat 3.4, Cholesterol 68.2, Sodium 419.6, Carbohydrate 33.6, Fiber 1.8, Sugar 2.5, Protein 28.8

CRAB CAKE BLT



Crab Cake BLT image

Provided by Alison Attenborough

Categories     Sandwich     Shellfish     Tomato     Bacon     Crab     Summer     Lettuce

Yield Makes 4 servings

Number Of Ingredients 21

1 egg yolk
1/2 cup plus 2 tablespoons mayonnaise, divided
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3 scallions, finely sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
Zest of 1 lemon
Dash of Tabasco
1/4 cup breadcrumbs
Sea salt
Freshly ground black pepper
1 lb. jumbo lump crabmeat, picked over
1 cup yellow ground cornmeal
3 tablespoon vegetable oil
4 rolls, halved
1 tablespoon Sriracha
8 slices crisp cooked bacon
1 avocado, sliced
2 tomatoes, sliced
Lettuce

Steps:

  • Combine egg yolk, 2 tablespoons mayonnaise, mustard, Worcestershire sauce, scallions, parsley, tarragon, lemon zest, Tabasco, breadcrumbs, salt, and pepper. Gently fold in crabmeat, trying not to break up the crab.
  • Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.
  • Cover and refrigerate for 1 hour.
  • Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.
  • Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.

DILL AND HORSERADISH MAYONNAISE



Dill and Horseradish Mayonnaise image

Make and share this Dill and Horseradish Mayonnaise recipe from Food.com.

Provided by katew

Categories     Low Protein

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 1/2 cups good quality prepared mayonnaise
1 lime, juiced
1 tablespoon horseradish cream
2 tablespoons dill, finely chopped
1 tablespoon capers, chopped
rock salt
black pepper

Steps:

  • Mix all together.
  • Season to taste.
  • Serve with salad.

CRAB SANDWICHES WITH HORSERADISH SAUCE



Crab Sandwiches with Horseradish Sauce image

Here's a quick and zesty way to make tender crab cakes. Top your sandwich with avocado or pickles, or skip the bun and serve it on a bed of lettuce instead. -Margaret Lowenberg, Kingman, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

10 saltines, crushed
2 egg whites, lightly beaten
2 tablespoons Dijon-mayonnaise blend
1 green onion, chopped
4 drops hot pepper sauce
2 cups lump crabmeat, drained
1/3 cup sour cream
1 tablespoon prepared horseradish
1 teaspoon lemon juice
4 sandwich buns, split
4 lettuce leaves
4 slices tomato

Steps:

  • In a small bowl, combine the first five ingredients. Fold in crabmeat; let stand for 5 minutes. Shape mixture by 1/2 cupfuls into 1/2-in.-thick patties. Place on a greased baking sheet. Bake at 425° for 4-5 minutes on each side or until golden brown., Meanwhile, in a small bowl, combine the sour cream, horseradish and lemon juice. Serve patties on buns with lettuce, tomato and sauce.

Nutrition Facts : Calories 404 calories, Fat 10g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1046mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

MISO CHICKEN SANDWICHES WITH GINGER MAYONNAISE



Miso Chicken Sandwiches with Ginger Mayonnaise image

This is one of my favorite new things to make. It is amazingly easy to put together, the chicken cooks quickly, and the resulting sandwich is fabulous! It's faster than take-out. When I first made these, I thought the chicken tasted a bit salty on it's own. But once it's all together in the sandwich, the flavors blend perfectly, and it wasn't salty at all. I did use low sodium soy sauce, by the way. It's one of those things that make you want to go back for more, even though you're already full, lol. From the Food Network Kitchens Cookbook...they use multigrain sandwich bread, we used nice crusty rolls.

Provided by ciao4293

Categories     Lunch/Snacks

Time 19m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup light colored miso
1/4 cup sesame oil
1/4 cup soy sauce (low sodium can be used)
1 tablespoon fresh grated ginger
4 boneless skinless chicken breast halves, pounded very thin (1 lb total)
1/2 cup mayonnaise
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 teaspoons finely grated peeled fresh ginger
1 teaspoon Asian chili sauce or 1 teaspoon hot pepper sauce (we add extra)
1/2 teaspoon sesame oil
4 good crusty sandwich buns
1 Hass avocado, halved,seeded,peeled and thinly sliced
1/2 medium cucumber, thinly sliced
1 cup mixed sprouts

Steps:

  • For the chicken: Heat the broiler and line a broiler pan with foil, or you can grill the chicken.
  • Stir the miso, soy sauce, and ginger together and brush both sides of the chicken with the mixture.
  • Broil on the foil lined pan, 6 inches from the heat, or grill, turning once about 2 minutes per side until cooked through, set aside.
  • For the mayonnaise: Whisk the mayonnaise, vinegar, soy sauce, ginger, chili or hot sauce and sesame oil together in a bowl, set aside.
  • Assemble the sandwiches: Slice the chicken in pieces.
  • Cut the rolls open and spread the mayonnaise on the 2 halves of each, layer the chicken, avocado and cucumber slices, and sprouts on each roll.

DUNGENESS CRAB CAKES



Dungeness Crab Cakes image

A great recipe for Dungeness crab cakes courtesy of Fisherman Express Alaska Seafood. For additional information or other recipes visit www.crabcakeguy.com. Thanks and enjoy the Dungeness Crab Cakes.

Provided by Crab Cake Guy

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb dungeness crabmeat, cleaned
2 teaspoons scallions, chopped
2 teaspoons red bell peppers, chopped
2 teaspoons celery, chopped
1 tablespoon mayonnaise
1 egg, whipped
1 cup panko breadcrumbs
1 pinch paprika
1 pinch chili powder
1 pinch salt and pepper

Steps:

  • Break up the dungeness crab meat.
  • Add peppers, celery, scallions, and spices. Add mayonnaise.
  • Combine in bowl to form paste, then add eggs and bread crumbs to thicken.
  • Form into round crab cakes.
  • Deep fry or sauté in olive oil.
  • Serve crab cakes with greens and balsamic vinaigrette.

Nutrition Facts : Calories 161.8, Fat 3.5, SaturatedFat 0.7, Cholesterol 80.5, Sodium 395.1, Carbohydrate 14.9, Fiber 1.2, Sugar 1.5, Protein 16.8

CRAB CAKES WITH RED BEET AND HORSERADISH RéMOULADE RECIPE



Crab Cakes With Red Beet And Horseradish Rémoulade Recipe image

Provided by á-170456

Number Of Ingredients 23

BEET AND HORSERADISH RÉMOULADE:
1 bunch small beets
Extra-virgin olive oil for coating if baking, plus
1/4 cup extra-virgin olive oil
1 tablespoon rice or champagne vinegar
2 tablespoons Dijon mustard
2 tablespoons freshly-grated horseradish - (to 3)
1/4 teaspoon freshly-ground black pepper
CRAB CAKES:
3/4 pound yellow Finn potatoes - (to 1 lb)
1 pound fresh blue-crab meat picked clean
1 red bell pepper roasted, peeled, seeded, and minced
3 scallions, white part only minced
3 tablespoons minced fresh parsley
1/2 jalapeño seeded, minced
1 egg
6 tablespoons mayonnaise - (to 7)
2 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1/2 cup fresh toasted bread crumbs - (to 3/4)
Peanut oil for frying
Lemon wedges for garnish
Chervil or tarragon sprigs for garnish

Steps:

  • To Make The Rémoulade: Bake or steam the beets. To bake the beets, trim them, leaving 1 inch of the stem intact, but do not peel. Lightly coat with olive oil and put them in a roasting pan or baking sheet. Bake at 375 degrees until fork tender. This should take 30 to 50 minutes, depending on their size and age. To steam the beets, trim as directed but do not rub with oil. Place on a steamer rack over boiling water, cover, and steam for 15 to 25 minutes, until tender. Allow the beets to cool, then peel and grate enough to measure 1 cup. Save any leftover beets for salads. Whisk together the vinegar, mustard, and 1/4 cup oil in a bowl, until emulsified. Stir in the 1 cup beets, the horseradish to taste, and the pepper. Cover and refrigerate until serving. To Make The Crabcakes: Preheat the oven to 375 degrees. Bake the potatoes for 15 to 20 minutes for small ones and up to 1 hour if they're very large, until tender. Allow them to cool, then peel and finely grate. To make the crab mixture, combine the crabmeat, potatoes, bell pepper, scallions, parsley, jalapeño, egg, 6 tablespoons mayonnaise, salt, and pepper in a large bowl. Mix gently. Add the remaining 1 tablespoon mayonnaise if the mixture seems too dry. Sprinkle 1/2 cup of the bread crumbs over the mixture and combine gently, adding more bread crumbs, as necessary, until the mixture just holds together. (If you are going to panfry the crab cakes, the mixture can be looser.) Cover and refrigerate for at least 20 minutes (or for as long as several hours). When the crab mixture is well chilled, form the cakes. Make 12 small ones or 6 large ones, depending on your preference, making each one an equal thickness at least 3/8-inch. To deep-fry the crab cakes, pour the oil to a depth of 2 inches into a deep, heavy saucepan and heat to 375 degrees on a deep-frying thermometer. Working in batches, add the crab cakes and fry until golden brown and warm through. This should take 4 to 6 minutes, depending on how cold they are when they go in. Do not crowd the pan, and turn the cakes over if they float. Using tongs or a wire skimmer, transfer the cakes to paper towels to drain briefly and keep warm in a low oven while you fry the remaining crab cakes. To panfry the crab cakes, use just enough oil to coat the surface on a nonstick skillet. Place over medium-high heat, and when hot, add the crab cakes, again being careful not to crowd the pan. Cook for about 7 minutes, until golden brown and crisp on one side. Turn the crab cakes over and cook on the second side for about 5 minutes until brown. Place on a platter in a low oven while you cook the remaining crab cakes. To serve, divide the crab cakes among serving plates and top each with a small dollop of the rémoulade. Garnish with lemon wedges and chervil sprigs and serve at once. This recipe yields 6 servings. Other decisions to make: The crab cakes can be deep-fried or sautéed in a nonstick skillet, and you can make them any size. I like appetizer-sized crab cakes, but Brigid loves them so big you could make sandwiches with them.

More about "pacific crab cakes blt sandwiches with horseradish mayonnaise recipes"

DUNGENESS CRAB CAKES - PACIFIC SEAFOOD
dungeness-crab-cakes-pacific-seafood image
In a small bowl, mix together mayonnaise, egg, and lemon juice. In a medium bowl, lightly toss together Dungeness Crabmeat, chives, parsley, cayenne pepper, lemon zest and panko. Gently fold in mayonnaise mixture. Cover and …
From pacificseafood.com


CRAB CAKES WITH HORSERADISH CREAM RECIPE | MYRECIPES
Directions. Step 1. In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish. Advertisement. Step 2. In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties.
From myrecipes.com


DUNGENESS CRAB BLT - THERESCIPES.INFO
Heat 3 quarts of water in a large pot over an outdoor cooker. Add salt, cayenne pepper and Zatarain's crab boil in a bag. Bring water to a rolling boil. Add crab, potatoes, corn and kielbasa, cover and boil vigorously for 20 minutes.
From therecipes.info


PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE …
Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.
From recipenode.com


CAKE YA CRAB YA TOM DOUGLAS BLT SANDWICH RECIPE
Mahali 1 upande wa toast, mayo upande juu, juu ya kila sahani. Juu kila mmoja na keki ya 1 ya kaa, vipande 3 vya bakoni, kipande cha nyanya, na majani ya lettu. Weka kipande cha pili cha toast juu, mayo upande chini. Mikate Zaidi ya Kaa: Jinsi ya Kufanya Mikate Ya Crab Flavorful ; Mikate ya Crab ya hila; Recipe Crab Recipe
From sw.hiloved.com


CRAB CAKE YATOB DOUGLAS BLT SANDWICH RECIPE
Recipe yakanyorwa zvakare nemvumo kubva kuThe Marshall Field's Cookbook (Book Kitchen 2006). Tenga Online . Zvamunoda . For the Crab Cakes: 5 kusvika ku 6 zvingwa chingwa (white sandwich) 3/4 kapu yakachena parsley (yakagurwa) 1 egg yai guru ; 2 masupuniki emonamu (inonyorerwa) 2 maspuniki Worcestershire sauce ; 1 1/2 maaspuni Tabasco sauce
From sn.hiloved.com


CAKE EA CRAB EA TOM DOUGLAS BLT SANDWICH RECIPE
Recipe e ngotsoeng ka tumello ho Marshall Field's Cookbook (Book Kitchen 2006). Reka Inthaneteng . Seo U tla se Hloka . Bakeng sa Litlhapi Tsa Crab: Lijo tse 5 ho ea ho tse 6 bohobe (sandwich e tšoeu) 3/4 senoelo se entsoeng ka parsley (e entsoeng) 1 lehe le leholo yolk ; 2 di-teaspoon lero la lemone (e sa tsoa hatisoa) Masiana a 2 a supang ...
From st.hiloved.com


CRISPY CRAB CAKE BLT RECIPE—ADD SOME PHILLIPS SEASONING FOR A KICK
For each sandwich: on bottom half of roll, spread mayonnaise or tartar sauce, then layer 1/4 oz. (about 1 handful) arugula, one slice tomato, 2 strips of bacon and crab cake. Top with roll. Sprinkle with Phillips Seafood Seasoning for an extra spicy kick.
From phillipsfoods.com


DAVID ROSE'S CRAB CAKE BLT SANDWICH RECIPE - TODAY
2020-08-05 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 …
From today.com


CRABCAKE BLTS RECIPE - TODAY.COM
2022-04-14 1. Arrange the bacon on another rimmed baking sheet and cook over direct heat, covered, until crispy, about 15 minutes. Remove the bacon pan from the grill and set aside. 2. Lightly toast the buns ...
From today.com


BLT WRAPS RECIPE - BON APPéTIT
2018-07-10 Step 1. Place a rack in middle of oven; preheat to 350°. Spread out torn bread on a rimmed baking sheet. Set a wire rack in baking sheet over bread and arrange bacon on rack (it’s okay if ...
From bonappetit.com


SOUTHERN CRAB CAKE SANDWICHES - CRAVINGS BY CHRISSY TEIGEN
Make the Southern mayo: Stir together the mayonnaise, onion, pepper, celery, olive oil, hot sauce, caraway, and salt until smooth. Chill until ready to use. Fry the crab cakes: In a large skillet, heat the oil over medium-high heat until shimmering hot. Gently lay the crab cakes in the oil and fry until golden on the underside, 4 minutes ...
From cravingsbychrissyteigen.com


TOM DOUGLAS'S CRAB CAKE BLT SANDWICH RECIPE
Recipe navoaka miaraka amin'ny fahazoan-dàlana avy amin'ny Cookbook Marshall (Book Kitchen 2006). Buy Online . Inona no ilainao? Ho an'ny Crab Cakes: Sakafo 5 ka hatramin'ny 6 (mofo sandwich) Tendrombohitra 3/4 vita amin'ny mofo boribory (voaendy) 1 siramamy lehibe ; 2 sotro rongony misy menaka (voatoto vao mangatsiaka) 2 teaspoon sausonshire ...
From mg.hiloved.com


CRAB CAKES WITH HORSERADISH CREAM RECIPE | RECIPES.NET
2022-04-19 Instructions. In a small bowl, whisk together the sour cream, ¼ cup of the mayonnaise, and the horseradish. In a large bowl, combine the crabmeat, the remaining ¼ cup mayonnaise, ¼ cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Coat the patties with the remaining bread crumbs and pat off the excess.
From recipes.net


CRAB CAKE SANDWICH - DINNER, THEN DESSERT
2019-08-21 Preheat the broiler and grease a baking sheet with olive oil or cooking spray. Mix the jumbo lump crabmeat, bread crumbs, salt, pepper and parsley together in a large bowl. In a different large bowl, mix the egg, hot sauce, mayo and mustard together. Add crab to the mixture gently. With greased, clean hands, shape the crab mixture into burger ...
From dinnerthendessert.com


CHESAPEAKE BAY CRAB CAKE SANDWICHES RECIPE | MYRECIPES
Drain, squeezing excess water from bread; return to mixing bowl. Add eggs, mayonnaise, Worcestershire sauce, salt, mustard, and pepper; mix well. Fold in crabmeat. Advertisement. Step 2. Shape mixture into 12 patties; roll each in breadcrumbs. Fry in deep hot oil (350°) until golden brown, turning once. Drain on paper towels. Step 3.
From myrecipes.com


MINI CRAB CAKE BLT SANDWICHES RECIPE - NORTH COAST …
Add additional butter as needed. Remove crab cakes from the pan to a platter. Assemble the mini crab cake sandwiches. For each sandwich, place the bottom half of a bun on a work surface. Spread with a little mayonnaise, top with 1 crab cake, a slice of tomato, and some lettuce leaves. Place the top bun on the lettuce.
From northcoastseafoods.com


ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE - LOVE BAKES …
Instructions. In a small bowl, combine the mayonnaise and prepared horseradish. Mix well. Spread 4 slices of bread with horseradish-mayo mixture. Divide the roast beef between the slices of bread. Top with cheese, tomato and lettuce. Place one slice of …
From lovebakesgoodcakes.com


CRAB CAKE SANDWICHES | RICARDO
Ingredients. 20 soda crackers, crushed 1/4 cup (60 ml) sour cream; 1 egg, lightly beaten 1 tablespoon (15 ml) harissa sauce; 1 tablespoon (15 ml) tomato paste
From ricardocuisine.com


SPICY CRAB CAKES WITH HORSERADISH MAYO - DAIRY FREE RECIPES
This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Simply Recipes requires bell pepper, celery seeds, egg yolk, and thyme. It works well as a hor d'oeuvre. Crab Cakes with Spicy Pimento Mayo, Crab Cakes with Red Chili Mayo, and Crab Cakes with Chesapeake Bay Mayo are very similar to this recipe.
From fooddiez.com


EASY CRAB CAKE SANDWICH RECIPE - THE ANTHONY KITCHEN
2021-08-18 Assemble the crab cake mix. Chill the crab cakes (30 minutes to an hour). Heat the pan and oil. Sear the crab cakes for 3 to 4 minutes on each side. Toast the buns. Serve with your favorite condiments and vegetables! 1. ASSEMBLE THE CRAB CAKE MIX. Take all of the crab cake ingredients and combine them in a large bowl.
From theanthonykitchen.com


JUMBO LUMP CRAB W/ BLENDER HOLLANDAISE - SAVORY EXPERIMENTS
2020-04-10 Hollandaise Sauce: Combine egg yolks, Dijon mustard and lemon juice in a blender. Cover, and blend on high for 1-2 minutes. The mixture will blend and start to lighten. Reduce blender speed and take out the middle stopped in the center of the lid. Slowly pour in butter in a steady stream while the blender is running.
From savoryexperiments.com


KING CRAB BLT SANDWICHES - PLAIN.RECIPES
Scoop the crab mixture into eight mounds (about 1/3 cup) and shape into 8 patties about 1 1/2 inches thick. Dip each crab cake into the egg, then the breadcrumbs, rolling around to coat all sides. Place coated crab cakes on a baking sheet lined with foil or a separate plate. Heat canola oil in a large skillet, add the crab cakes and cook over ...
From plain.recipes


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #bacon     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #lunch     #main-dish     #pork     #seafood     #crab     #sandwiches     #meat     #shellfish

Related Search