Best Bacon Crab Cakes Recipes

Bacon Crab Cakes with Pimiento-Corn Relish image

Provided by Food Network

Categories appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

4 strips smoked bacon
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 1/2 cups corn kernels (from about 3 ears of corn)
Salt and pepper
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 4-ounce jar diced pimientos, drained
1 pound lump crab meat
1 large egg, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 small onion, finely grated
1 clove garlic, finely grated
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup crushed pretzels, as needed
3/4 teaspoon seafood seasoning, such as Old Bay
Few dashes hot sauce
Salt

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.

Bacon Crab Cakes image

Provided by Melissa Baldan

Number Of Ingredients 8

3 Tbsp pancake mix
1 Tbsp prepared yellow mustard
3 Tbsp mayonnaise
1 egg
1 Tbsp fresh chopped dill
1 lb cooked crab meat, flaked
1 c cooked bacon, crumbled
3 c vegetable oil, for frying

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.

CRAB CAKES WITH BACON image

Yield 2 servings

Number Of Ingredients 13

1 lb lump crab meat
2 strips of bacon, finely chopped
2 tablespoons minced shallots
1 rib celery, finely chopped
1 clove garlic, minced
1/4 cup minced parsley
3-4 tablespoons fine cracker or bread crumbs (low salt)
1-1/2 teaspoons Old Bay seasoning
Salt and black pepper, to taste
Pinch of cayenne
1 egg, beaten
1-2 tablespoons heavy cream
2 tablespoons melted butter plus 1 Tbsp vegetable oil

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