Double Stacked Crab Cake Sandwiches with Avocado and Bacon Recipe

Double Stacked Crab Cake Sandwiches with Avocado and Bacon Recipe

[Photograph: Sydney Oland]

In my opinion, crab cakes are a welcome addition to any brunch table. And while a jumbo lump crab cake is a wonderful treat, this version loosens up the mix; the thinner cake is perfect for a lighter, but no less impressive-looking, breakfast sandwich. Some added layers of avocado and crisp bacon balance the tender and meaty cakes with creaminess and crunch.

Some other additions you could think about with this sandwich are a good dash of hot sauce, a few crisp lettuce leaves, or even a slice of melted cheese (don't knock it till you try it!) but as long as you've got lots of napkins and a pitcher of Bloody Marys, you're sure to have a group of satisfied brunch guests.

  • Yield:Makes 4 sandwiches
  • Active time: 40 minutes
  • Total time:40 minutes


  • 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


  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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.

  4. 4.

    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.