Bacon Up® Maryland-Style Crab Cakes
For the best texture, use lump crab meat, little filler and cook in a hot skillet with Bacon Up. Serve with lemon wedges, arugula, cocktail sauce or your favorite remoulade sauce.
Skillet (I like Cast Iron!)
Bacon Up® Bacon Grease
Old Bay seasoning
Fresh Lemon Juice
Fresh Lump Crab Meat
Saltine Cracker Crumbs
(about 14 crackers)
Lemon wedges, arugula, cocktail sauce or remoulade sauce
OPTIONAL - to garnish/dip in
In a large bowl, whisk the egg, mayonnaise, parsley, Dijon, Worcestershire sauce, Old Bay, lemon juice and salt together in a large bowl.
Place the crab meat on top, followed by the cracker crumbs. Very gently, fold together. You don’t want to break up the crab meat.
Cover tightly and refrigerate for at least 30 minutes and up to one day.
Heat 2 tablespoons of Bacon Up in a skillet, they fry cakes for about 3 minutes per side, or until brown crust forms on both sides of the crab cakes.
Serve with lemon wedges, arugula, cocktail sauce or your favorite remoulade sauce.