Saturday, February 2, 2008

Crab Cakes with Cherry Smoked Bacon

Start with great crab meat and keep the rest of your ingredients simple and you will make outstanding crab cakes. I used Phillips lump crab meat and mixed in lardons of Jones Cherry Hardwood Smoked bacon, a little horseradish, a dash of Lea & Perrins Worcestershire sauce and a healthy shake of Old Bay as seasonings. This recipe takes about a half hour to prepare and makes eight medium size crab cakes.


1 Pound lump crab
2 Eggs
3 Strips of bacon
4 Scallions
10 Saltine crackers
1/2 teaspoon horseradish
dash of Worcestershire sauce
shake of Old Bay seasoning
fresh ground (or cracked) black pepper
olive oil


Medium mixing bowl
Heavy frying pan
Paper towels


1. Preheat pan on medium heat; add olive oil to cover surface of pan

2. Cut bacon into thin strips; fry over medium heat until cooked but almost crispy; drain bacon on paper towels; pour off fat and wipe down pan and return to heat reset to medium low

3. Slice scallions thinly

4. Break eggs into mixing bowl and scramble; add scallions, cool bacon, dash of Worcestershire sauce and horseradish; next add crab meat and mix until crab is completely coated (be careful not to break lumps of crab meat); then add crushed crackers and continue to mix; finally sprinkle Old Bay over over the whole mixture and incorporate

5. Form patties and place in preheated pan; fry on each side for 5-7 minutes (until golden brown); season to taste with freshly ground black pepper

6. Serve with a wedge of lime

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