Recipe: Bacon Crab Cakes
They say you should never go grocery shopping when you're hungry. But I apparently make that mistake all the time. One night I was wandering through the aisles at Trader Joe's and noticed that they carry large cans of fresh lump crabmeat. Suddenly crab cakes sounded like a good idea. Then I remembered that I had a pound of fantastic Danish bacon in the fridge and thought, hey, maybe the crab and bacon will compliment each other. Poof! Bacon crab cakes were born.
The light flavor of the crab pairs nicely with the smokiness of the bacon without being overwhelmed. These are substantial crab cakes, adapted from a recipe in Gourmet created by chefs who appreciate "meaty beauties" rather than the sad affairs you'll find in many restaurants, which are more bread crumbs than crab.
Bacon Crab Cakes
Active Time: 25 minutes
Total Time: 25 minutes
- 4 slices firm white sandwich bread
- 4 slices extra thick-cut bacon
- 1 pound fresh lump crabmeat
- 4 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 egg, beaten
- 1 tablespoon butter (if needed)
Cook the bacon in a large skillet until crisp. Remove from the pan and cool slightly (I like to place them on a cooling rack that's been set on top of a plate - alternatively, you can put them on paper towels). Make sure to leave all the bacon fat in the pan. Cut the bacon into chunks.
Tear the bread into small chunks. In a large bowl, combine the bread, bacon, crab, mayonnaise, egg, and Worcestershire sauce so that the mixture roughly holds its shape.
Form into 4 large patties.
Cook the patties in the skillet with the bacon fat - you can add butter if there isn't enough grease in the pan. Cook until each side is golden brown, turning once.