Crab BLT Sandwich
By Matt Broussard
Images
Ingredients
- Bacon:
- 1 lb. pork belly
- 1 bay leaf
- 1 tablespoon peppercorn
- 1 tablespoon coriander seed
- Bacon Rub:
- 225 grams kosher salt
- 100 grams white sugar
- 70 grams brown sugar
- 25 grams curing salt
- Crab Mixture:
- ½ lb. lump crap
- 1 tablespoon mayo
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Sambal chili to taste
- For Sandwich:
- 4 thick slices of bacon
- Crab mixture
- 4 generous slices of tomato
- 2 leaves of lettuce
- 4 slices of brioche
Procedure
To make bacon:Make bacon rub by mixing ingredients together. Rub all over pork belly. Put all ingredients into airtight Ziploc bag and leave in fridge for one week. After one week, remove and pat dry. Place on roasting rack and bake at 350°F until internal temp reaches 150°F.
Make crab mixture by mixing ingredients together. Toast brioche slices until lightly golden and spread butter onto one side of each slice. To assemble, starting from the bottom slice of bread, layer lettuce, crab mixture, tomato, and bacon. Top with the final slice of bread.
Make crab mixture by mixing ingredients together. Toast brioche slices until lightly golden and spread butter onto one side of each slice. To assemble, starting from the bottom slice of bread, layer lettuce, crab mixture, tomato, and bacon. Top with the final slice of bread.
Crab BLT Sandwich
By Matt Broussard
Ingredients
- Bacon:
- 1 lb. pork belly
- 1 bay leaf
- 1 tablespoon peppercorn
- 1 tablespoon coriander seed
- Bacon Rub:
- 225 grams kosher salt
- 100 grams white sugar
- 70 grams brown sugar
- 25 grams curing salt
- Crab Mixture:
- ½ lb. lump crap
- 1 tablespoon mayo
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Sambal chili to taste
- For Sandwich:
- 4 thick slices of bacon
- Crab mixture
- 4 generous slices of tomato
- 2 leaves of lettuce
- 4 slices of brioche
Procedure
To make bacon:Make bacon rub by mixing ingredients together. Rub all over pork belly. Put all ingredients into airtight Ziploc bag and leave in fridge for one week. After one week, remove and pat dry. Place on roasting rack and bake at 350°F until internal temp reaches 150°F.
Make crab mixture by mixing ingredients together. Toast brioche slices until lightly golden and spread butter onto one side of each slice. To assemble, starting from the bottom slice of bread, layer lettuce, crab mixture, tomato, and bacon. Top with the final slice of bread.
Make crab mixture by mixing ingredients together. Toast brioche slices until lightly golden and spread butter onto one side of each slice. To assemble, starting from the bottom slice of bread, layer lettuce, crab mixture, tomato, and bacon. Top with the final slice of bread.