"Kick off game-day in style by including these delicious crab cakes on the tailgate menu. 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!)
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)
Optional: Lemon wedges, arugula, cocktail sauce, or remoulade sauce to garnish/dip
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.