Crab BLT Open-Faced (you get more good stuff that way)

Who doesn’t like a good BLT?  Let’s add crab and make that a great BLT.  When you throw in some peppery arugula and spicy remoulade sauce, you have a great sammish.  I hope you like it.
8 slices sourdough bread, toasted.
8 ounces lump crab meat (I got mine at Crosby’s Crabs)
1 teaspoon Old Bay seasoning
1/4 red onion, diced
3 tablespoon mayo
1/2 teaspoon dry mustard
6 Ritz crackers
2 tablespoons olive oil
2 tablespoons butter
8 slices good, thick cut bacon (I got mine at Happy Family Ranch)
2 firm tomatoes, sliced
1 package arugula
4 ounces remoulade sauce
In a skillet, cook bacon to almost crisp.
Crabcake:
In bowl mix crab, Old Bay, onions, and mustard.
Crush crackers and add to crab mixture.
Form 2 patties and refrigerate for one hour, covered.
Heat skillet to medium.
Add oil and butter.
Add crab cakes and cook for 5 minutes on each side.
Assembly:
Bread
Arugula
Tomato slice
Bacon
Roumalade
Crab cake
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