Crab Cakes With Bacon Recipes

Steps:

• Place a large saute pan over medium heat and cook the bacon until golden brown and crisp, 7 to 8 minutes total. Reserve about 3 tablespoons of the bacon fat in a dish and 2 tablespoons of the bacon fat in the pan. Transfer the bacon to a paper towel-lined plate to cool.
• Return the pan to medium heat and add the celery, onion, corn and some salt and pepper. Cook the vegetables until beginning to soften, 3 to 4 minutes. Add the vinegar, sugar and pimientos to the pan and cook until the vinegar has reduced and the corn is tender, 3 to 4 minutes. Adjust the seasoning as needed and set the relish aside to cool.
• Place a large skillet over medium heat with about 1 1/2 tablespoons of the reserved bacon fat. In a large bowl, mix together all of the ingredients for the crab cakes, along with the reserved crisp bacon, adjusting the seasoning as needed with salt and pepper. Working in batches as needed, scoop out about 1/4 cup of mix for each crab cake and cook in the bacon fat, turning once, until golden brown and heated through, about 3 minutes per side.
• As batches finish cooking, reserve them on a plate; add more bacon fat to the pan as needed throughout cooking.
• Serve the warm crab cakes over warm or room temperature relish.

Steps:

• Preheat the oven to 350 degrees F.
• For the crab cakes: In a large bowl, combine the crabmeat, cream, mayonnaise, mustard, parsley, Old Bay, bread cubes, scallions, egg, and salt and pepper to taste. Mix together with your hands. Let sit for 10 minutes.
• Form the crabmeat mixture into 4 patties. Heat up a large pan and add the oil. Once the oil is hot, pan-fry the crab cakes until golden brown on both sides. Transfer the crab cakes to a baking sheet and bake until cooked through, 15 to 20 minutes.
• For the creamed corn: Meanwhile, saute the corn kernels in the butter until cooked, 4 to 5 minutes. Add the heavy cream and maple syrup and cook until the sauce thickens, another 4 minutes. Stir in the bacon; add salt and pepper to taste.
• Divide the creamed corn among 4 plates. Top with the crab cakes. Garnish with parsley and a lemon wedge.

Steps:

• Check through crabmeat, removing any bits of shell (and any extra moisture, while being careful not to break it up too much). Fry bacon in a frying pan until lightly browned. Add shallots, celery and garlic and cook until soft but not brown, about 2 minutes more. Transfer to a mixing bowl and let cool. Stir in crab, herbs, cracker crumbs, Old Bay, salt, pepper and cayenne. Fold in the egg and enough cream to obtain a moist but firm consistency. If it is too wet, add a few more crumbs. Wet your hands with water and form the crab mixture into 4 large or 8 small cakes, and place on a plate. Wrap the plate wax paper and refrigerate for 30+ minutes. Just before serving, heat the butter and oil in a nonstick pan. Pan-fry the cakes until crusty and golden, about 3 minutes per side (longer for larger cakes). OR, cook under the broiler for 3 minutes per side. Drain on paper towels and serve

Steps:

• Mix cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended. Add crabmeat, cracker crumbs, peppers and onions; mix well. Shape into 16 patties.
• Cook butter and oil in large skillet on medium heat until butter is melted. Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.
• Mix mustard and remaining mayo until blended. Serve with crab cakes.

Steps:

• Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
• Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
• About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

Steps:

• In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.

Steps:

• Sautee the red pepper, celery, and onion in the butter 5 minute.
• or until tender.
• Cool slightly.
• In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
• Combine sauteed vegetables with mixture.
• Pick through crabmeat for shells or cartlidge.
• Using your fingers, gently blend the crab into the mixture.
• This helps preserve the large pieces of crab.
• Shape crab mixture into cakes.
• Chill in the refrigerator for at least 1 hour.
• I've made the the day before and left in frig overnight.
• Broil cakes for 3-4 minute.
• or until browned.
• Turn them over carefully.
• I use a spatula and my fingers so they don't fall apart.
• Broil other side for 3-4 minute.
• I place them on a platter and garnish with parsley and lemon.
• I serve cocktail sauce and tartar sauce with them.
• I've also made the cakes much smaller and served them as appetizers.

Steps:

• Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
• Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
• While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
• Serve crab cakes with sauce on the side.

Steps:

• To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
• In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
• Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
• In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
• Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
• Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
• Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
• **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
• Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
• Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
• Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
• Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.