Chilebrown at home

Friday, November 28, 2008


Baconnaise is the new taste treat in the Chilebrown pantry. The beginning of crab season has started and crab and Baconnaise might just be the winning combination. It is off to the the local International Market for live crab. This beauty weighed out at 2 1/2 pounds. The price is still pretty high because of Thanksgiving and the local catch has not been very productive. The crab was secured in the back of the car. It still made a lot of noise trying to escape its fate of a boiling cauldron of water. Once the crab was dispatched and cooked it was combined with Baconnaise and a couple other ingredients. Form into patties and fry in a butter and oil combination. It does not get any better.

  1. 1 live crab or 1 pound of lump crab meat
  2. 1/4 cup of Baconnaise
  3. 1 egg
  4. 1/2 cup and 1 cup of bread crumbs
  5. 1 stalk of celery chopped fine
  6. 1 green onion chopped fine
  7. pinch of salt and pepper

Combine all ingredient reserving 1 cup of bread crumbs. Form into patties and coat with reserved bread crumbs. Refrigerate patties for at least one hour to firm. Fry in a combination of butter and oil. Fry over medium high heat. Cook until a brown crust forms on one side. Flip over and cook for another minute or two. The object is to form a crust and heat the center. Be careful to not overcook because they are gentle.

Are you ready for the results? We kicked it up one notch farther and added a little dab of Baconnaise on the side. You will never order Crab Cakes from a restaurant ever again if you make these. These cakes had just a little hint of bacon flavor. The crab taste shined through as it should. After another cake, the couch will be taken, with left over Turkey and a Jar of Baconnaise!!!


cookiecrumb said...

I believe I was NOT invited!
Perhaps my invitation slipped under the rug.

Chilebrown said...

Are you talking about the open Invitation? You are allways welcome!

Zoomie said...

My stars! That sounds so good!

Kailyn said...

No bell pepper?

Chilebrown said...

Sometimes, I add a little red (sweet) pepper. The green can be a little harsh sometimes and can overpower the delicate taste of crab.

meathenge said...

Yeah! See, now you're talking. I came up with an idea, but haven't had any time to myself to handle such matters.

Jerky Boy

Kailyn said...

The bell pepper must be finely diced -- and not too much. Sorry but crab cakes are one of the things that I often don't eat outside of the Chesapeake Bay region. Unless my mother is making them. Most of the crab cakes I have had in California are disappointing because (1) they don't use blue crab meat and/or (2) the seasoning is off.

dlayphoto said...

Who needs Baconnaise when you can make it yourself...