A long-standing Maryland favorite, the crab cake—plus fresh avocado and a dollop of Sriracha mayo—pumps up an iconic sandwich.
Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 1
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.
Step 2
Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.
Step 3
Cover and refrigerate for 1 hour.
Step 4
Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.
Step 5
Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.
