OPEN-FACED CRAB CAKE BLT’S 

OPEN-FACED CRAB CAKE BLT’S
with homemade remoulade
Makes 4 sandwiches
1 cup bread crumbs or crushed seasoned croutons
1 tablespoon minced flat-leaf parsley
2 tablespoons chopped green onions or shallots
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon whole ground mustard
½ teaspoon cajun seasoning
½ teaspoon worcestershire sauce
Pinch salt and pepper
1 large egg
8 ounces lump crabmeat
-for the remoulade
1 cup mayonnaise
2 tablespoons whole ground mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon worcestershire sauce
¼ cup finely chopped flat leaf parsley
2 cloves garlic, minced
Several dash of hot sauce to taste
Pinch of pepper
for the sandwiches
4 slices of french bread cut 1 ½” thick
Butter for grilling bread
8 slices cooked bacon
Several slices of tomato
Fresh arugula and spinach mix
Olive oil
Lemon for squeezing and garnishing
In a bowl, combine all of the ingredients for the crab cakes. Fold in without breaking up the crab meat lumps. Form into four thick 3 ½ - 4” patties. Place on a parchment-lined sheet pan; and refrigerate to firm up.
Meanwhile, whisk together all of the ingredients for the remoulade; taste and adjust. Set aside.
Set the oven to 350F. Swirl a saute pan with oil over medium high heat. When the oil shimmers, carefully add the crab cakes and allow to cook on each side for 3 minutes or until crisped and golden brown. Transfer to a sheet pan and let warm through in the oven.
Toast the bread on both side in the buttered skillet. To build the sandwiches, generously spread one piece of toasted bread with remoulade, then layer bacon, sliced tomato, crab cake, a heap of lettuce greens, and drizzle with olive oil, a squeeze of lemon, and a pinch of salt and pepper. Serve with a fork and knife.