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.
Ingredients:
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
lime
Equipment:
Medium mixing bowl
Whisk
Heavy frying pan
Spatula
Paper towels
Instructions:
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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