Hacienda Style Crab Cakes Recipe

Preparation

1. 1

   Make the Crab Cake Mixture

   In a large bowl, gently combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, beaten egg, breadcrumbs, salt, black pepper, and lemon juice. Mix until just combined, being careful not to break up the crab meat too much.

2. 2

   Form the Crab Cakes

   Divide the mixture into two equal portions and gently form each portion into a large cake, about 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.

3. 3

   Sauté the Brussels Sprout Bacon Medley

   While the crab cakes chill, heat a skillet over medium heat and add diced bacon. Cook until crispy, then add halved Brussels sprouts and sauté until tender and browned, about 5-7 minutes. Season with salt and pepper to taste.

4. 4

   Cook the Crab Cakes

   In the same skillet, add lemon garlic butter (see below for the butter recipe) and heat over medium-high heat. Once melted, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and cooked through.

5. 5

   Serve

   Serve the crab cakes hot with the sautéed Brussels sprout bacon medley on the side.