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jumbo crab cake BLT croissant
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Jumbo Crab Cake BLT Croissant

There’s something about a BLT that already feels like comfort, but this version leans all the way in and then takes a luxurious turn. Buttery, flaky croissants cradle a golden, jumbo lump crab cake that’s rich, delicate, and packed with flavor in every bite. Layered with crisp bacon, juicy tomatoes, and fresh lettuce, it hits that perfect balance of indulgent and refreshing. And then comes the remoulade. Creamy, tangy, with just the right kick of spice, it ties everything together and elevates each layer without overpowering that sweet, tender crab. Finished with a brush of garlic butter on those toasted croissants, this sandwich feels like something you’d savor slowly, bite after bite, not wanting it to end. It’s bold, it’s coastal-inspired, and it’s the kind of recipe that turns a classic into something unforgettable.
Prep Time20 minutes
Cook Time20 minutes
Course: dinner, lunch, Main Course
Cuisine: American
Keyword: BLT, crab cakes, croissants, sandwich
Servings: 4 sandwiches
Author: kingcooks

Ingredients

  • 4 croissants
  • Lettuce
  • 8 slices tomato
  • 8 slices bacon cooked

Jumbo Lump Crab Cakes

  • 1 lb jumbo lump meat
  • 1 lb crab meat
  • 1 large egg
  • 1/2 cup Mayo
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp Worcestershire sauce
  • 1 tbsp parsley fresh chopped
  • 1 tbsp chives fresh chopped
  • 1 tbsp lemon juice
  • 1/2 tbsp Dijon mustard
  • 1 tsp black pepper
  • 1 tsp Old Bay
  • 1 tsp garlic grated

Remoulade Sauce

  • 1/2 cup Mayo
  • 1 tsp parsley fresh chopped
  • 1 tsp chives fresh chopped
  • 1 tsp Dijon mustard
  • 1 tsp black pepper
  • 1 tsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp lemon juice
  • 1/2 tsp Old Bay
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper

Garlic Butter

  • 8 tbsp unsalted butter melted
  • 1 tsp garlic minced
  • 1/2 tsp parsley dried or freshly chopped
  • 1/4 tsp salt

Instructions

Remoulade Sauce

  • In a bowl, add in all ingredients listed under “Remoulade Sauce” and mix thoroughly. Set in the refrigerator to allow the flavors to marry.

Garlic Butter

  • Mix together the ingredients listed under “Garlic Butter”and set aside.

Jumbo Lump Crab Cakes

  • Combine everything in a bowl listed under “Jumbo Lump Crab Cakes” EXCEPT for the jumbo lump crab meat and Panko breadcrumbs.
  • Mix thoroughly until well combined.
  • Once combined, gently fold in the jumbo lump crab meat and Panko breadcrumbs.
  • Be cautious not to break up the crab meat too much. It is vital to be gentle at this step.
  • Form the crab cakes into medium-sized mounds and set on a parchment-lined baking sheet.
  • Refrigerate for at least 10-15 mins to allow crab cakes to set. When ready to cook, brush on garlic butter.

Cooking Instructions

    Baking

    • Preheat oven to 375°F.
    • Add the crab cakes to a parchment-lined baking sheet. Place on the middle rack in the oven and bake for 18-22 minutes. The tops should be golden with an internal temperature of 145°F.

    Air Frying

    • Once set, add the crab cakes to the air fryer tray or basket. Air fry at 370°F and cook for 15-18 minutes until golden brown. The tops should be golden with an internal temperature of 145°F.

    Assemble

    • Slice and toast the croissants.
    • To the bottom half, add a layer of remoulade sauce. Followed by the crab cake, slices of tomato, lettuce, and bacon.
    • Finish with more remoulade sauce and the toasted top bun.
    • Brush on some garlic butter and enjoy!