Ingredients
Crab Cakes
- 1 lb jumbo lump crab meat
- 1 large egg
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¾ cup panko breadcrumbs
- 1 tablespoon fresh parsley, chopped
BLT
- 4 large butter croissants
- 8 slices bacon, cooked crispy
- 4 lettuce leaves
- 8 tomato slices
Remoulade Sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- 1 teaspoon hot sauce
Instructions
Step 1: Make the Crab Cake Mixture
In a large bowl combine:
- egg
- mayonnaise
- Dijon mustard
- Worcestershire sauce
- Old Bay
- garlic powder
- black pepper
Mix well.
Gently fold in:
- crab meat
- panko breadcrumbs
- parsley
Form into 4 large crab cakes.
Step 2: Chill
Place crab cakes in the refrigerator for:
20–30 minutes
This helps them stay together while cooking.
Step 3: Cook the Crab Cakes
Heat a large skillet over medium heat.
Lightly spray with cooking spray.
Cook crab cakes:
4–5 minutes per side
Until golden brown.
Step 4: Make the Remoulade
Whisk together:
- mayonnaise
- Dijon mustard
- lemon juice
- paprika
- Cajun seasoning
- hot sauce
Refrigerate until ready to use.
Step 5: Toast the Croissants
Slice croissants in half.
Toast lightly in the oven at:
350°F for 3–4 minutes
Step 6: Assemble
Spread remoulade on both sides of the croissant.
Layer:
- lettuce
- tomato
- crab cake
- bacon
Place top croissant on sandwich.
Step 7: Serve
Serve immediately with:
- fries
- coleslaw
- cucumber salad
- potato salad
Prep Time
25 Minutes
Cook Time
10 Minutes
Chill Time
20 Minutes
Total Time
55 Minutes
Servings
4
This Jumbo Lump Crab Cake BLT Croissant is loaded with sweet crab meat, crispy bacon, fresh veggies, and a creamy remoulade sauce that’ll have you licking your fingers! 😍🦀🔥
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