Bacon Crab Cakes Recipes

SNOW CRAB CAKES

Steps:

• Mix all ingredients well, remember to keep 1/4 cup panko crumbs aside.
• Form into 12 cakes and roll in panko crumbs.
• Heat skillet over medium heat with a bit of vegetable oil. Add snow crab cakes, but do not crowd skillet as you'll need to gently flip after 1-2 minutes or when golden on each side.
• Garnish with chopped dill and serve with sriracha dipping sauce.

BACON CRAB CAKES

Steps:

• 1. heat oil in large skillet.
• 2. Mix together mix, mustard, mayo egg and dill. fold in crab and bacon.
• 3. form 8 equal patties.
• 4. oil should be hot - Make sure the oil covers halfway up the patty.
• 5. fry patties over medium heat for about 9 minutes on the first side and 7 on the other side. I set mine on a paper towels to drain for a few moments before serving.

BACON CRAB CAKES WITH PIMIENTO-CORN RELISH

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.

KEVIN'S CRAB CAKES

Steps:

• Set the oven temperature to broil.
• Soak the bread in some milk and break it into pieces. Add the crab meat, some parsley, the mayonnaise, mustard, a couple of drops of Worcestershire sauce, the Old Bay Seasoning and egg. Mix everything together with clean hands, but not too much that you lose some of the chunks of the crab meat.
• Shape the mixture into patties and broil until golden brown on one side, then turn them over and broil them until they are golden brown on the other side.

CRAB CAKES WITH BACON

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