Best Crab Cakes With Bacon Recipes

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BACON CRAB CAKES WITH PIMIENTO-CORN RELISH



Bacon Crab Cakes with Pimiento-Corn Relish image

While crab cakes may sound like a budget-busting endeavor for a standard barbecue, they don't have to be. Crab comes in different grades usually labeled (in ascending order of quality) special, claw and lump. The texture of the lump meat is certainly lovely, but I like to reserve it for a simple presentation - like a crab salad, for instance - where its pricey texture can really shine. In this case, since we're mixing the crab with all sorts of other things and then frying it, reach for "special" grade - the flavor is the same. They won't, however, last very long. Get your "cook's-spoils" bites in early.

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.

NANTUCKET CRAB CAKE WITH BACON MAPLE CREAM CORN



Nantucket Crab Cake with Bacon Maple Cream Corn image

Provided by Rob Burmeister

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 pound jumbo lump crabmeat
1/4 cup heavy cream
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chopped fresh parsley
1 teaspoon Old Bay Seasoning
3 slices white bread, cut into cubes
2 scallions, chopped
1 egg
Salt and pepper
1/4 cup canola oil
2 ears corn, kernels cut from the cob
1 tablespoon butter
1 cup heavy cream
2 tablespoons maple syrup
4 strips cooked bacon, diced
Salt and pepper
Chopped fresh flat-leaf parsley, for garnish
1 lemon, cut into wedges, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crab cakes: In a large bowl, combine the crabmeat, cream, mayonnaise, mustard, parsley, Old Bay, bread cubes, scallions, egg, and salt and pepper to taste. Mix together with your hands. Let sit for 10 minutes.
  • Form the crabmeat mixture into 4 patties. Heat up a large pan and add the oil. Once the oil is hot, pan-fry the crab cakes until golden brown on both sides. Transfer the crab cakes to a baking sheet and bake until cooked through, 15 to 20 minutes.
  • For the creamed corn: Meanwhile, saute the corn kernels in the butter until cooked, 4 to 5 minutes. Add the heavy cream and maple syrup and cook until the sauce thickens, another 4 minutes. Stir in the bacon; add salt and pepper to taste.
  • Divide the creamed corn among 4 plates. Top with the crab cakes. Garnish with parsley and a lemon wedge.

BACON CRAB CAKES



Bacon Crab Cakes image

We love crab cakes. Add bacon to them? Wow! This recipe takes crab cakes to a whole new level. There's not much filler in these cakes. You really taste the sweet crab and smoky bacon. Easy to make, serve these as an appetizer or a light lunch alongside a salad.

Provided by Melissa Baldan

Categories     Seafood Appetizers

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.

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