ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
MealLunchSandwichesPorkSeafoodDairyGlutenEggsShellfishShellfishPorkMashupStove TopFusionDinnerBrunchComfort FoodSeafood

Crab Cake BLT

A Crab Cake BLT With Herb Aïoli is the perfect blend of freshness and indulgence: golden, tender crab cakes stacked with crispy bacon, juicy tomatoes, and crisp lettuce — plus a creamy, vibrant herb aïoli made with fresh basil, cilantro, garlic, and a splash of lemon juice, tying all the flavors together. This coastal-inspired sandwich is equal parts comfort food and gourmet delight! Check out Brandon on Instagram @brandongouveia for more recipe inspo!

Brandon Gouveia
Tasty Team
Total Time

1 hr 10 min

1 hr 10 min

Prep Time

1 hr

1 hr

Cook Time

10 minutes

10 min

Crab Cake BLT
Total Time

1 hr 10 min

1 hr 10 min

Prep Time

1 hr

1 hr

Cook Time

10 minutes

10 min

Ingredients

for 3 servings

  • 3 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon crystal hot sauce
  • 1 teaspoon worcestershire sauce
  • 1 large egg
  • 1 lb jumbo lump crabmeat
  • ¼ cup panko bread crumbs
  • ¼ cup Chopped fresh parsley
  • 3 teaspoons old bay seasoning
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon pepper, plus more to taste
  • bacon slice, amount to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 3 brioche burger buns
  • 3 tomato slices
  • butter lettuce

Herb aïoli

  • 1 cup mayonnaise
  • ¼ cup packed fresh basil
  • ¼ cup packed fresh cilantro
  • 4 garlic cloves
  • 2 tablespoons lemon juice
  • salt, to taste

Nutrition Info

  • Calories 1294
  • Fat 100g
  • Carbs 44g
  • Fiber 3g
  • Sugar 9g
  • Protein 50g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, combine the mayonnaise, lemon juice, mustard, hot sauce, Worcestershire sauce, and egg. Whisk until smooth.
  2. Gently fold in the crabmeat, panko, parsley, Old Bay Seasoning, salt, and pepper. Note: Be careful not to break up the crab too much.
  3. Shape the mixture evenly into 3 thick patties (depending on your desired size). Place them on a plate. Cover and refrigerate for 30 minutes to firm up.
  4. While that's in the fridge, make the herb aïoli: In a blender or food processor, combine the mayonnaise, basil, cilantro, garlic, lemon juice, and a pinch of salt. Blend until smooth and creamy. Adjust salt to taste.
  5. In a skillet, cook the bacon until crispy, then set aside until ready to assemble.
  6. Heat a large skillet over medium heat, and add the olive oil. Add the crab cakes, and cook for 3–4 minutes per side, until golden brown and cooked through. Remove and set aside.
  7. Melt the butter in a skillet. Add the brioche buns, and toast until golden.
  8. Spread a generous layer of herb aïoli on the cut sides of each bun.
  9. Layer the bottom buns with a slice of tomato, and season with salt and pepper. Top with lettuce, a cooked crab cake, and crispy bacon. Top with the top buns.
  10. Enjoy!
  11. Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here

Related Recipes

Crab Cake BLT