king crab blt sandwiches
king crab blt sandwiches with mayonnaise, worcestershire sauce, hot sauce, lemon, large egg, panko breadcrumbs, old bay seasoning, lump crab meat, jalapeno, yellow bell pepper, scallions, chives, cilantro, capers, sea salt, freshly ground black pepper, large eggs, panko breadcrumbs, canola oil, mayonnaise, ketchup, sriracha hot sauce, chile garlic sauce, soy sauce, sesame oil, sesame seeds, cilantro, chives, lemon, sea salt, freshly ground pepper, ciabatta rolls, bacon, coleslaw, baby arugula, beefsteak tomatoes, cilantro
mayonnaise, worcestershire sauce, hot sauce, lemon, large egg, panko breadcrumbs, old bay seasoning, lump crab meat, jalapeno, yellow bell pepper, scallions, chives, cilantro, capers, sea salt, freshly ground black pepper, large eggs, panko breadcrumbs, canola oil, mayonnaise, ketchup, sriracha hot sauce, chile garlic sauce, soy sauce, sesame oil, sesame seeds, cilantro, chives, lemon, sea salt, freshly ground pepper, ciabatta rolls, bacon, coleslaw, baby arugula, beefsteak tomatoes, cilantro
- 0.5 cup mayonnaise
 - 1.0 teaspoon worcestershire sauce
 - 0.5 teaspoon hot sauce
 - 0.5 lemon
 - 1.0 large egg
 - 1.5 cup panko breadcrumbs
 - 1.0 teaspoon old bay seasoning
 - 1.0 pound lump crab meat
 - 1.0 jalapeno
 - 0.5 cup yellow bell pepper
 - 4.0 scallions
 - 2.5 tablespoon chives
 - 1.0 handful cilantro
 - 1.0 tablespoon capers
 - 1.0 teaspoon sea salt
 - 1.0 teaspoon freshly ground black pepper
 - 2.0 large eggs
 - 1.5 cup panko breadcrumbs
 - 1.0 cup canola oil
 - 1.0 cup mayonnaise
 - 4.0 tablespoon ketchup
 - 2.0 tablespoon sriracha hot sauce
 - 2.0 tablespoon chile garlic sauce
 - 1.0 tablespoon soy sauce
 - 1.0 tablespoon sesame oil
 - 1.0 tablespoon sesame seeds
 - 2.0 tablespoon cilantro
 - 0.5 tablespoon chives
 - 0.5 lemon
 - 0.5 teaspoon sea salt
 - 0.5 teaspoon freshly ground pepper
 - 8.0 ciabatta rolls
 - 8.0 slice bacon
 - 2.0 cup coleslaw
 - baby arugula
 - 5.0 beefsteak tomatoes
 - 2.0 tablespoon cilantro

- fry eight slices of bacon until crispy, drain on paper towels and set aside.
 - prep and measure the ingredients for the crab cake filling.
 - to make the crab cake filling, whisk together the mayonnaise, worcestershire sauce, hot sauce, lemon and zest, and beaten egg in a small mixing bowl until smooth.
 - in another medium bowl, toss the crabmeat with the old bay seasoning and breadcrumbs, and fold gently into the mayonnaise mixture until well combined, breaking up the lumps with your fingers.
 - add sliced chilies, red bell pepper, scallions, chives, cilantro, sea salt and pepper mix together well.
 - cover with plastic wrap and let chill in the refrigerator for up to two hours.
 - once the crab cakes are ready to cook, beat the eggs in a small bowl and place the panko breadcrumbs in another small dish or bowl for coating the crab cakes.
 - prepare the spicy sriracha mayonnaise by mixing all the ingredients together well in a small bowl, cover and set aside.
 - scoop the crab mixture into eight mounds about 1/3 cup and shape into 8 patties about 1 1/2 inches thick.
 - dip each crab cake into the egg, then the breadcrumbs, rolling around to coat all sides.
 - place coated crab cakes on a baking sheet lined with foil or a separate plate.
 - heat canola oil in a large skillet, add the crab cakes and cook over medium high heat until crispy and golden brown, about 2 3 minutes per side cook in two batches.
 - drain off extra oil by placing crab cakes on a paper towel and turn off the heat.
 - toast the bread slices in the kitchenaid pro line series 4 slice automatic toaster on the medium setting 3 or 4 until lightly golden brown, the bread will automatically rise up out of the toaster once finished to your setting.
 - press the "a little longer" button if you desire a darker toasted roll or bread.
 - build the sandwiches by spreading the sriracha sesame mayonnaise on both the bottom and top layer of the toast/roll.
 - place the tomato slices and lettuce on to the bottom layer of toast.
 - add crab cake, cooked bacon slices and coleslaw.
 - season with additional salt and pepper to taste and garnish with some additional chopped cilantro if desired.
 - fry eight slices of bacon until crispy, drain on paper towels and set aside.
 - prep and measure the ingredients for the crab cake filling.
 - for crab cake filling whisk together the mayonnaise, worcestershire sauce, hot sauce, lemon and zest, and beaten egg in a small mixing bowl until smooth.
 - in another medium bowl, toss the crab meat with the old bay seasoning and breadcrumbs, and fold gently into the mayonnaise mixture until well combined, breaking up the lumps with your fingers.
 - add sliced chilies, red bell pepper, scallions, chives, cilantro, sea salt and pepper mix together well.
 - cover with plastic wrap and let chill in the refrigerator for up to two hours.
 - for crab cake coating once the crab cakes are ready to cook, beat the eggs in a small bowl and place the panko breadcrumbs in another small dish or bowl for coating the crab cakes.
 - scoop the crab mixture into eight mounds about 1/3 cup and shape into 8 patties about 1 1/2 inches thick.
 - dip each crab cake into the egg, then the breadcrumbs, rolling around to coat all sides.
 - place coated crab cakes on a baking sheet lined with foil or a separate plate.
 - heat canola oil in a large skillet, add the crab cakes and cook over medium high heat until crispy and golden brown, about 2 3 minutes per side cook in two batches.
 - drain off extra oil by placing crab cakes on a paper towel and turn off the heat.
 - for spicy sriracha sesame mayo prepare the spicy sriracha mayonnaise by mixing all the ingredients together well in a small bowl, cover and set aside.
 - for the sandwiches toast the bread slices in the kitchenaid pro line series 4 slice automatic toaster on the medium setting 3 or 4 until lightly golden brown, the bread will automatically rise up out of the toaster once finished to your setting.
 - press the "a little longer" button if you desire a darker toasted roll or bread.
 - build the sandwiches by spreading the sriracha sesame mayonnaise on both the bottom and top layer of the toast/roll.
 - place the tomato slices and lettuce on to the bottom layer of toast.
 - add crab cake, cooked bacon slices and coleslaw.
 - season with additional salt and pepper to taste and garnish with some additional chopped cilantro if desired.
 - serve with some spicy crab seasoned or sriracha flavored potato chips on the side, and a light summer ale or crisp white wine such as pinot grigio, if desired.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 0.5 cup mayonnaise
- 1.0 teaspoon worcestershire sauce
- 0.5 teaspoon hot sauce
- 0.5 lemon
- 1.0 large egg
- 1.5 cup panko breadcrumbs
- 1.0 teaspoon old bay seasoning
- 1.0 pound lump crab meat
- 1.0 jalapeno
- 0.5 cup yellow bell pepper
- 4.0 scallions
- 2.5 tablespoon chives
- 1.0 handful cilantro
- 1.0 tablespoon capers
- 1.0 teaspoon sea salt
- 1.0 teaspoon freshly ground black pepper
- 2.0 large eggs
- 1.5 cup panko breadcrumbs
- 1.0 cup canola oil
- 1.0 cup mayonnaise
- 4.0 tablespoon ketchup
- 2.0 tablespoon sriracha hot sauce
- 2.0 tablespoon chile garlic sauce
- 1.0 tablespoon soy sauce
- 1.0 tablespoon sesame oil
- 1.0 tablespoon sesame seeds
- 2.0 tablespoon cilantro
- 0.5 tablespoon chives
- 0.5 lemon
- 0.5 teaspoon sea salt
- 0.5 teaspoon freshly ground pepper
- 8.0 ciabatta rolls
- 8.0 slice bacon
- 2.0 cup coleslaw
- baby arugula
- 5.0 beefsteak tomatoes
- 2.0 tablespoon cilantro

 ### Assistant: The ingredients you'll need are:
- 0.5 cup mayonnaise
- 1.0 teaspoon worcestershire sauce
- 0.5 teaspoon hot sauce
- 0.5 lemon
- 1.0 large egg
- 1.5 cup panko breadcrumbs
- 1.0 teaspoon old bay seasoning
- 1.0 pound lump crab meat
- 1.0 jalapeno
- 0.5 cup yellow bell pepper
- 4.0 scallions
- 2.5 tablespoon chives
- 1.0 handful cilantro
- 1.0 tablespoon capers
- 1.0 teaspoon sea salt
- 1.0 teaspoon freshly ground black pepper
- 2.0 large eggs
- 1.5 cup panko breadcrumbs
- 1.0 cup canola oil
- 1.0 cup mayonnaise
- 4.0 tablespoon ketchup
- 2.0 tablespoon sriracha hot sauce
- 2.0 tablespoon chile garlic sauce
- 1.0 tablespoon soy sauce
- 1.0 tablespoon sesame oil
- 1.0 tablespoon sesame seeds
- 2.0 tablespoon cilantro
- 0.5 tablespoon chives
- 0.5 lemon
- 0.5 teaspoon sea salt
- 0.5 teaspoon freshly ground pepper
- 8.0 ciabatta rolls
- 8.0 slice bacon
- 2.0 cup coleslaw
- baby arugula
- 5.0 beefsteak tomatoes
- 2.0 tablespoon cilantro


You can follows these steps to make the recipe:
- fry eight slices of bacon until crispy, drain on paper towels and set aside.
- prep and measure the ingredients for the crab cake filling.
- to make the crab cake filling, whisk together the mayonnaise, worcestershire sauce, hot sauce, lemon and zest, and beaten egg in a small mixing bowl until smooth.
- in another medium bowl, toss the crabmeat with the old bay seasoning and breadcrumbs, and fold gently into the mayonnaise mixture until well combined, breaking up the lumps with your fingers.
- add sliced chilies, red bell pepper, scallions, chives, cilantro, sea salt and pepper mix together well.
- cover with plastic wrap and let chill in the refrigerator for up to two hours.
- once the crab cakes are ready to cook, beat the eggs in a small bowl and place the panko breadcrumbs in another small dish or bowl for coating the crab cakes.
- prepare the spicy sriracha mayonnaise by mixing all the ingredients together well in a small bowl, cover and set aside.
- scoop the crab mixture into eight mounds about 1/3 cup and shape into 8 patties about 1 1/2 inches thick.
- dip each crab cake into the egg, then the breadcrumbs, rolling around to coat all sides.
- place coated crab cakes on a baking sheet lined with foil or a separate plate.
- heat canola oil in a large skillet, add the crab cakes and cook over medium high heat until crispy and golden brown, about 2 3 minutes per side cook in two batches.
- drain off extra oil by placing crab cakes on a paper towel and turn off the heat.
- toast the bread slices in the kitchenaid pro line series 4 slice automatic toaster on the medium setting 3 or 4 until lightly golden brown, the bread will automatically rise up out of the toaster once finished to your setting.
- press the "a little longer" button if you desire a darker toasted roll or bread.
- build the sandwiches by spreading the sriracha sesame mayonnaise on both the bottom and top layer of the toast/roll.
- place the tomato slices and lettuce on to the bottom layer of toast.
- add crab cake, cooked bacon slices and coleslaw.
- season with additional salt and pepper to taste and garnish with some additional chopped cilantro if desired.
- fry eight slices of bacon until crispy, drain on paper towels and set aside.
- prep and measure the ingredients for the crab cake filling.
- for crab cake filling whisk together the mayonnaise, worcestershire sauce, hot sauce, lemon and zest, and beaten egg in a small mixing bowl until smooth.
- in another medium bowl, toss the crab meat with the old bay seasoning and breadcrumbs, and fold gently into the mayonnaise mixture until well combined, breaking up the lumps with your fingers.
- add sliced chilies, red bell pepper, scallions, chives, cilantro, sea salt and pepper mix together well.
- cover with plastic wrap and let chill in the refrigerator for up to two hours.
- for crab cake coating once the crab cakes are ready to cook, beat the eggs in a small bowl and place the panko breadcrumbs in another small dish or bowl for coating the crab cakes.
- scoop the crab mixture into eight mounds about 1/3 cup and shape into 8 patties about 1 1/2 inches thick.
- dip each crab cake into the egg, then the breadcrumbs, rolling around to coat all sides.
- place coated crab cakes on a baking sheet lined with foil or a separate plate.
- heat canola oil in a large skillet, add the crab cakes and cook over medium high heat until crispy and golden brown, about 2 3 minutes per side cook in two batches.
- drain off extra oil by placing crab cakes on a paper towel and turn off the heat.
- for spicy sriracha sesame mayo prepare the spicy sriracha mayonnaise by mixing all the ingredients together well in a small bowl, cover and set aside.
- for the sandwiches toast the bread slices in the kitchenaid pro line series 4 slice automatic toaster on the medium setting 3 or 4 until lightly golden brown, the bread will automatically rise up out of the toaster once finished to your setting.
- press the "a little longer" button if you desire a darker toasted roll or bread.
- build the sandwiches by spreading the sriracha sesame mayonnaise on both the bottom and top layer of the toast/roll.
- place the tomato slices and lettuce on to the bottom layer of toast.
- add crab cake, cooked bacon slices and coleslaw.
- season with additional salt and pepper to taste and garnish with some additional chopped cilantro if desired.
- serve with some spicy crab seasoned or sriracha flavored potato chips on the side, and a light summer ale or crisp white wine such as pinot grigio, if desired.
- .

