Happy 4th of July eve! Is this not one of the best holidays of the year? Or at least, the best warm weather holiday? It signifies everything that is special about summer. Time with friends and family, a break from work, long days at the pool, backyard parties, warm nights, fantastic food and drinks, and let’s not forget the fireworks!
Speaking of fantastic food, we are celebrating our nation’s independence, and my birthday, with one of our favorite dishes of all time. BLT’s scream American summer. But not just any old BLT, a Crab Cake BLT.
This is yet another dish that Garett helped me fall in love with. I liked BLT’s pre-D&G, don’t get me wrong, but it wasn’t something I longed for. Garett has always adored BLT sandwiches, and he showed me why they are so special. In fact, he often says they would be his last meal.
They really do have it all. Salt, smoke, fat, and crunch from the bacon, a sweet acidity from the tomatoes, fresh crispness from the lettuce, and a creamy richness from the mayo.
Plus, the simplicity of BLT’s is always attractive. It is such a basic meal, yet can be easily elevated. And the flavors never get old.
What are you cooking up for the holiday this week? We truly feel like Independence Day is the ultimate summer party, and thus there are so many incredible options.
In our minds, a summer potluck party is the best kind. It automatically means lots of variety, with something for everyone. Yet, people always remember the best dish. Which is why you should wow with a true American classic and something everyone loves.
For our celebration, and selfishly because I want to pick my own menu, we will enjoy all my summer favorites.
Honestly, my holiday/birthday meal is pretty similar ever year. It includes the following key components: a hearty vegetable-forward salad, a killer main dish – BBQ pork ribs, grilled fish tacos, lobster rolls, and BLT’s are all common favorites. Plus, a flavorful summery cocktail, and a summer fruit pastry dessert. Doesn’t this sound like the best cookout ever?
Let us know your summer favorites in the comments below.
- 8 ounces lump crab meat, drained
- 1 large pasture-raised egg
- 2 tablespoons coconut flour
- 2 tablespoons fine ground almond flour
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 4 tablespoons ghee, grass-fed butter, or coconut oil
- 4 tablespoons homemade or Paleo-friendly Mayo (see notes)
- 8-10 slices Paleo-friendly bacon, cooked crispy
- 4 large butter lettuce leaves, separated
- 1-2 large beefsteak tomatoes, cut into thick circles
- ½ a large avocado, cut into wedges or smashed
- Mix all ingredients in a medium bowl. Form into 4 even sized patties and set on a plate. Cakes will be chunky, so if they do not form into perfect cakes, smush them together as needed. Transfer plate to the refrigerator to set while you prep the rest of the BLT ingredients.
- Heat cooking oil in a large fry pan over medium heat. Once hot, add crab cakes. Let cook without touching, 4-6 minutes. Pieces may fall off the edge of the cakes, just push them back together as they cook. Once ready, cakes will brown and pull away from the pan. Flip and brown on the second side. Remove from the heat and let cool slightly.
- Set chilled crab cakes on a plate, and spread 1 tablespoon Mayo on each. Top with lettuce, tomato, crispy bacon, and avocado. Serve as 2 full sandwiches or 4 open faced sandwiches.
**For a little extra flavor, which is our preference, make a homemade basil mayo or mix fresh chopped basil leaves into your existing mayo.
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