- 1 live crab or 1 pound of lump crab meat
- 1/4 cup of Baconnaise
- 1 egg
- 1/2 cup and 1 cup of bread crumbs
- 1 stalk of celery chopped fine
- 1 green onion chopped fine
- 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!!!