Best Bacon Crab Cakes Ever

A couple of weeks ago I picked up a small tin of Old Bay Seasoning at a local gourmet grocery store. Living in Calgary you need to buy these items whenever you see them because they might not be around the next time you go shopping. At the time I didn’t know what I would use the Old Bay for but I knew it would come in handy at some point.

That point in time came quickly when we picked up a pound of lump crab meat on Saturday and that gave me sudden inspiration for a crab cake recipe to make for Sunday, especially since I have 5.5 pounds of freshly cured pancetta in our freezer that I need to find a use for.

Both my wife and I love crab cakes and we are always experimenting with the recipes we try but have not as yet settled on a favourite until now. These crab cakes were the highlight of our Sunday night and by far overshadowed the Oscars which we watched while eating. They have a crisp crust with a warm, meaty texture inside. The crab flavour is deepened with the addition of the Old Bay Seasoning and the pancetta was a great counterpoint to the crab without overpowering it.

Bacon Crabcakes

Bacon Crab Cakes

1 pound of lump crab meat
3 slices of bacon chopped finely – we used pancetta but any bacon would be fine
3 Tbs. of minced shallots
2 Tbs. of celery chopped finely
2 cloves of garlic minced
4 Tbs of bread crumbs
1 1/2 tsp. of Old Bay Seasoning
1/2 tsp. of cayenne
1/2 tsp. of black pepper
1 egg beaten

1/2 cup of all purpose flour
1 egg beaten
1/4 whole milk
1 cup of bread crumbs

1 Tbs. of Butter
2 Tbs. of Canola Oil

Saute the bacon over medium-high heat until just lightly browned. Reduce the heat to medium and add the shallots and celery. Cook until the celery and shallots are translucent, about 4-5 minutes and then add the garlic and saute for another minute. Remove from heat and put in a large mixing bowl to cool, about 5 minutes.

In the large mixing bowl add the crab, beaten egg, Old Bay Seasoning, cayenne, black pepper and bread crumbs and fold the ingredients together until the mixture is evenly combined and moist.

With wet hands form 6-8 patties and refrigerate them for 30 minutes. Or if you live in Calgary you can put them outside in the -30º weather for 5-10 minutes.

Make three dredging stations in shallow bowls. The first for the all-purpose flour, the second for the egg and milk and the third for the breadcrumbs. Put the butter and oil in a hot pan over medium-high heat.  Meanwhile dredge each patty in the flour, then the egg/milk mixture and then the breadcrumbs making sure to shake off any excess. Then place the crab cakes in the pan 3 or 4 at a time and cook for 4 minutes on each side. The crust should be golden brown and the insides should be cooked all the way through.

You could serve these with a nice garlic aoli or like we did with a Thai sweet red chili sauce. Pair with a nice crisp Sauvignon Blanc.

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Charcuterie Challenge #2

Pancetta and Fresh Bacon

The second challenge for Charcutepalooza was issued on January 15th and I am really behind the eight ball on this one. I need to complete the curing and have an article and recipe for one of the two meats by February 15th and I have only finished the fresh bacon. The pancetta will need two weeks to cure and so will be past the deadline. To make the timing a little more difficult, we are heading to Mexico for a week and so will only have one day once we are back to do the post.

Anyhow…we bought an 11 pound pork belly and brought it home last week.

Pork Belly Skin Removed

Removed the skin and cut the belly in half and cured two ways. One a basic salt cure and the other a traditional italian cure both again from Michael Ruhlman’s book Charcuterie: The Craft of Salting, Smoking and Curing.

The Pancetta Half

Both the pancetta and bacon cured in the fridge for a week until the pork belly was nice and firm and then removed.

Fresh Bacon Out of the Oven

The bacon was roasted in the oven under low heat until it reached a temperature of 150º F, removed from the oven to cool and then sliced and frozen.

Fresh Frozen Bacon

The pancetta was rolled tightly, tied and then hung in my new home curing chamber for 2 weeks at 60º F and a humidity of 60%.

Rolled Pancetta

The bacon tastes great and I am looking forward to trying it in a recipe to be determined. The pancetta looks really good but we will see in 14 days.

Pancetta Curing in the New Chamber