The crabcake is just an excuse for bacon, arugula, tomato and mayo. Crabcake BLT. When I cooked at the Tabard Inn in the 80’s the line cooks joked that we could put Grilled Swordfish Steak au Merdre on the menu and still sell out. I believe the same is true of a BLT. Not to dis the crabcake, cause it was delish, but you might not miss it considering the company.
Photo by Renee Comet for Phillips Seafood
Styling by Me
- Welcome to the Lunch Encounter, a blog devoted to the mighty sandwich, with particular focus on American regional specialties. I am Lisa Cherkasky, a Washington, DC-based food stylist, writer and cook. To see some of my work take a look at my website:
http://www.lisacherkasky.com
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- Autobiography of a Delicatessen
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- –WICH LIT–
The Lunch Encounter 