Crab Blt Sandwich
By Matt Broussard
Crab Blt Sandwich
By Matt Broussard
Yield/Serves:
Makes 1 serving
Bacon:
Bacon Rub:
Crab Mixture:
Sandwich:
- 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
Sandwich:
- 4 thick slices of bacon
- Crab mixture
- 4 generous slices of tomato
- 2 leaves of lettuce
- 4 slices of brioche
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.