A long-standing Maryland favorite, the crab cake—plus fresh avocado and a dollop of Sriracha mayo—pumps up an iconic sandwich.

　　

Ingredients

Makes 4 servings

　　1 egg yolk

　　1/2 cup plus 2 tablespoons mayonnaise, divided

　　1 tablespoon Dijon mustard

　　1 tablespoon Worcestershire sauce

　　3 scallions, finely sliced

　　1 tablespoon chopped fresh parsley

　　1 tablespoon chopped fresh tarragon

　　Zest of 1 lemon

　　Dash of Tabasco

　　1/4 cup breadcrumbs

　　Sea salt

　　Freshly ground black pepper

　　1 lb. jumbo lump crabmeat, picked over

　　1 cup yellow ground cornmeal

　　3 tablespoon vegetable oil

　　4 rolls, halved

　　1 tablespoon Sriracha

　　8 slices crisp cooked bacon

　　1 avocado, sliced

　　2 tomatoes, sliced

　　Lettuce

　　

Step 1

Combine egg yolk, 2 tablespoons mayonnaise, mustard, Worcestershire sauce, scallions, parsley, tarragon, lemon zest, Tabasco, breadcrumbs, salt, and pepper. Gently fold in crabmeat, trying not to break up the crab.

　　

Step 2

Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.

　　

Step 3

Cover and refrigerate for 1 hour.

　　

Step 4

Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.

　　

Step 5

Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.