Pacific Crab Cakes BLT Sandwiches With Horseradish Mayonnaise Recipe

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Pacific Crab Cakes BLT Sandwiches With Horseradish Mayonnaise
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Ingredients
27
Count
Nutrition
624
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
  2. In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
  3. Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
  4. In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
  5. Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
  6. Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
  7. Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
  8. **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
  9. Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
  10. Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
  11. Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
  12. Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 623.55 Kcal (2611 kJ)
Calories from fat 444.38 Kcal
% Daily Value*
Total Fat 49.38g 76%
Cholesterol 73.66mg 25%
Sodium 1282.87mg 53%
Potassium 939.9mg 20%
Total Carbs 22.29g 7%
Sugars 3.86g 15%
Dietary Fiber 6.46g 26%
Protein 19.31g 39%
Vitamin C 43.7mg 73%
Vitamin A 0.4mg 13%
Iron 12.6mg 70%
Calcium 316.7mg 32%
Amount Per 100 g
Calories 124.75 Kcal (522 kJ)
Calories from fat 88.9 Kcal
% Daily Value*
Total Fat 9.88g 76%
Cholesterol 14.74mg 25%
Sodium 256.65mg 53%
Potassium 188.04mg 20%
Total Carbs 4.46g 7%
Sugars 0.77g 15%
Dietary Fiber 1.29g 26%
Protein 3.86g 39%
Vitamin C 8.8mg 73%
Vitamin A 0.1mg 13%
Iron 2.5mg 70%
Calcium 63.4mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.8
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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