Ahhhh. That's me taking a breath. I know it's Monday, but I am happy about this week being here. Last week went by in a blur and I don't remember much other than I was on robot mode to get everything done each day. When life is busy sometimes you need a recipe that can be made into two meals because you just don't have the time or energy to deal with anything else. These crab cake BLT's are my round two meal from my crab cake with spicy garlic dipping sauce recipe that I posted a couple of weeks ago.

Of course you won't make them weeks apart, and I didn't either, but I am just now getting around to sharing this amazing sandwich with you. I apologize I didn't get it to you sooner, because it's one hell of a sandwich and you are going to love it.

I need to update you on my life because lots of things are moving and shifting. I will get around to the details but here's the jest, I've been working part time at a local boutique as part of their creative team, blogging, and that was enough to keep my busy. But recently My Diary of Us been growing, which I cannot thank you enough for that...honestly, and I recently landed a gig to photograph and style a cookbook for the lovely ladies of Five Seasons Cooking (which I also need to fill you in on.)

I had to let something go, and after much thought and prayer, I am only going to be free lance at the boutique and am going to throw myself into blogging full time along with growing my food photography and food styling.

Needless to say, the past couple of weeks I have been lacking the kitchen (I know shocker) and Canean will tell you so. But I have been too busy to cook every night, so that's why I needed a meal in my life that I could make once and eat twice.

Crab Cake BLT's guys, it's where it's at.

Ingredients:

Crab Cakes (see recipe here)
1 Lb. Bacon
Ciabatta Rolls
Lettuce (whatever is your favorite)
Tomato
Spicy Garlic Mayo (same as the crab cake dipping sauce)

Directions:

Preheat oven to 400 degrees.
Place bacon on a aluminum foil lined baking sheet and bake for 20-30 minutes until desired crispiness occurs turning once half way through the cooking time.
Heat bread in the oven along with the crab cakes to reheat. The crab cakes will crisp back up for you if you heat them in the oven instead of the microwave.
Assemble by spreading both sides of the ciabatta rolls with the spicy garlic mayo, place a crab cake on each roll and then layer your bacon, lettuce, and tomato.
Munch away!

Yummmm. I want one of these right now. It's a bomb diggity sandwich that you can be dang proud to serve your family and friends.

And let's be honest, everything is better with bacon...