Go Back

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.
Course: Main Course
Cuisine: Seafood
Keyword: meatless
Author: Monica

Equipment

  • Large Bowl
  • Skillet (I like Cast Iron!)

Ingredients

  • 2 Tbsp Bacon Up® Bacon Grease
  • 1 large Egg
  • 1 Tbsp Mayonnaise
  • 1 Tbsp Fresh Parsley chopped
  • 2 tsp Dijon Mustard
  • 2 tsp Worcestershire Sauce
  • 1 tsp Old Bay seasoning
  • 1 tsp Fresh Lemon Juice
  • 1/8 tsp Sea Salt
  • 1 lb Fresh Lump Crab Meat
  • 2/3 cup Saltine Cracker Crumbs (about 14 crackers)
  • Lemon wedges, arugula, cocktail sauce or remoulade sauce OPTIONAL - to garnish/dip in

Instructions

  • 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.