This recipe appears in:Sunday Brunch: Double Stacked Crab Cake Sandwiches with Avocado and Bacon
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- 1 small russet potato, peeled and cut into 1/2 inch cubes
- 1/2 pound fresh lump or jumbo lump crab meat
- 4 scallions, finely chopped
- 3 tablespoons mayonnaise
- 1/2 cup panko breadcrumbs
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 egg, beaten
- 1/4 cup olive oil
- 4 English muffins, toasted
- 8 strips bacon
- 1 avocado, sliced
Cover the potato with water and bring to a simmer. Cook until tender, about 10 minutes, then drain and transfer to a large bowl. Mash with a potato masher. There should be about 1/2 cup mashed potato. Add crab meat, scallions, mayonnaise, breadcrumbs, red pepper flakes, and beaten egg. Season to taste with salt and pepper.
Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Meanwhile, divide crab mixture into 8 evenly sized patties. Transfer to a paper towel-lined plate and discard excess fat.
Wipe skillet clean and return to medium-high heat. Heat olive oil until shimmering. Add half of crab cakes to skillet. Gently press with a spatula to flatten them to the size of an English muffi.. Cook until the underside is browned, about 4 minutes, then carefully flip and cook until second side is browned, about 3 minutes longer. Remove and place on a plate. Keep warm in a 175°F oven while you cook the second batch.
Divide half of the sliced avocado between split English muffins, followed by 1 crab cake, then 1 slice of bacon. Repeat with avocado, crab cake and bacon to get 2 layers. Serve immediately.