Ingredients
Scale
Crabcake Sandwich
- 4 good-quality crab cakes
- 4 buns
- 8 cooked bacon slices
- lettuce, for garnish
- tomato, for garnish
Mango Bacon Aioli
- 4 slices bacon
- 1 ripe mango, peeled and diced
- 2 Davidson's Safest Choice® pasteurized egg yolks
- 1 lemon, juiced
- 3/4 cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Place a crab cake on each bun and top with two slices of bacon. Generously spread mango bacon aioli on each. Garnish with lettuce and tomato.
Mango Bacon Aioli
- Cook bacon over medium-low heat in a skillet until golden brown and crispy. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon grease in skillet; discard the rest. Add mango and let cook until softened. Remove from heat and let cool.
- Transfer 4 cooked bacon slices along with mango and reserved bacon grease to a blender. Puree until smooth. Add egg yolks and lemon juice; blend on high until fully incorporated. With the motor running, drizzle in extra virgin olive oil slowly until fully blended. Transfer aioli to a bowl and season with kosher salt and freshly ground black pepper. Refrigerate until ready to serve.
- Extra aioli can be refrigerated for up to 5 days and used on sandwiches, chicken, and whatever else you can think of!
- Prep Time: 25 minutes