Mini Crab Cake Sandwiches with Bacon, Lettuce and Tomato. Delicious slightly briny and delicate crab cakes with bits of crispy bacon are layered with the classic BLT ingredients of tender lettuce, tangy fresh tomatoes and mayo on soft rolls.
Servings: 12 sandwiches
There are several different kinds of crab meat. Lump, claw, and backfin are the most common types of crab meat available. For crab cakes, I love to use super lump crab meat. It has a delicately sweet flavor that is slightly briny. It is less watery than the other types of crab meat so less binding ingredients (like egg and bread crumbs) are needed to hold the crab cakes together.
Be sure to gently fold the ingredients to combine them. You want to keep the lumps of crab to stay together as much as possible.
Use a 1/4 cup measure to easily portion the crab cake mixture into patties.
Refrigerate the formed crab cakes for about 20 minutes. Don’t skip this step! This will help the ingredients meld, and the crab cakes will hold there shape better.
For the best and most decadent crab cakes, sauté them in butter. Not only does the butter add a delicious rich flavor to the crab cakes, it also makes for a beautiful golden brown crust.