A good BLT in the summer is a tough meal to beat, especially when it features homemade mayo and the addition of lump crab, plus the usual staples like thick slices of heirloom tomato, smoky bacon, and crisp butter lettuce. Next time you go on a picnic or get back from the pool, it’ll be calling your name.
Crab BLT
A damn good summer lunch.
Bella Castillo
- 1.
Add the egg, Dijon, garlic, and lemon juice to a container just large enough to fit the head of an immersion blender. Stream in the oil with the motor running until you have a creamy, emulsified mayonnaise. Add the lemon zest, salt and Old Bay and adjust to taste. Add the crab meat, celery and tarragon to a medium bowl along with two generous spoonfuls of the mayonnaise and stir to combine. Reserve the extra mayonnaise for spreading on the sandwich later.
- 2.
Place the tomato slices on a cooling rack over a Sheet Pan and sprinkle liberally with flaky salt. Let them drain as you prepare the rest of the sandwich.
- 3.
Preheat a Carbon Steel Griddle over medium-high. Add the bacon and cook until crisp and browned, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
- 4.
Wipe excess oil off the Griddle and reduce the heat to medium. Brush melted butter on one side of each piece of bread and toast until golden brown , about 2 minutes.
- 5.
Stack each sandwich with two to three large pieces of lettuce, a scoop of crab salad, a couple slices of tomato and two strips of bacon. Enjoy!
