The Weeknight Table

Ingredients

Seafood
1 batch jumbo lump crab cakes (prepared from previous recipe)

Bakery
4 large butter croissants, sliced in half horizontally

Produce
2 large ripe tomatoes, sliced thick
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 teaspoon granulated sugar
Handful fresh arugula or butter lettuce
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 small clove garlic, grated

Meat
8 slices thick-cut bacon

Dairy
Unsalted butter, for toasting croissants

Condiments
1 cup mayonnaise
1½ teaspoons Old Bay seasoning
½ teaspoon lemon pepper seasoning

Pantry / Dry Goods
2 tablespoons brown sugar

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Instructions

Preheat the oven to 375°F. Arrange the thick-cut bacon on a parchment-lined sheet pan. Sprinkle evenly with the brown sugar and a few cracks of black pepper. Bake for 18–22 minutes, or until deeply caramelized and crisp. Remove and allow to cool slightly so it firms up.

Place the sliced tomatoes on paper towels. Season both sides with the remaining kosher salt, black pepper, and the granulated sugar. Let sit for 10–15 minutes to lightly cure and intensify flavor.

In a small bowl, whisk together the mayonnaise, Old Bay seasoning, lemon pepper seasoning, lemon zest, lemon juice, grated garlic, and a pinch of black pepper until smooth. Refrigerate at least 20 minutes before using.

Lightly butter the cut sides of the croissants. Toast in a skillet over medium heat or in a 350°F oven until golden brown and lightly crisp on the inside while still soft and flaky on the outside.

To assemble, spread a generous layer of the lemon pepper Old Bay mayo on the bottom half of each croissant. Place a hot crab cake on top. Add the seasoned tomato slices, a handful of arugula or lettuce, and two slices of candied bacon. Spread additional mayo on the top croissant half and gently close. Skewer if needed. Serve immediately.