Lunch / Dinner
Crab Salad BLT
Who knew a sandwich could be so classy and casual at the same time? But when you transform lump crabmeat into an irresistibly tasty salad, then pile on bacon, lettuce, tomato, and avocado, voilà, the classic BLT turns into something luxurious.
Test Kitchen Tip
Premium canned or pasteurized crabmeat is usually found near the seafood or refrigerated sections of most grocery stores.
Preheat broiler to high with rack 6 inches from element.
Cook bacon in a skillet until crisp; transfer to a papertowel-lined plate.
Arrange toast on a baking sheet, buttered-sides up; broil until golden, about 2 minutes, then cool.
Combine crab, mayonnaise, celery, scallions, celery leaves, zest, tarragon, and Old Bay for the crab salad; season with salt, pepper, and Tabasco.
Layer lettuce on the untoasted sides of two bread slices, then top each with two slices tomato, one cup crab salad, half the avocado slices, and two strips of bacon; top each with another bread slice, toasted side up.
For the perfect combination of soft and crunchy, only toast the bread on one side.
To keep the sandwiches from becoming soggy, lightly blot the tomatoes on paper towels.
% Daily Value*
Total Fat 48g 73%
Saturated Fat 8g 40%
Cholesterol 172mg 57%
Sodium 1530mg 63%
Carbs 36g 12%
*Percent Daily Values are based on a 2,000 calorie diet.