Crab, Bacon Lardon And Shrimp Cakes Recipe

Prepare bacon lardons

In a medium skillet over medium heat, cook the diced bacon lardons until crisp, about 6–8 minutes. Use a slotted spoon to transfer cooked bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet; discard the rest or save for another use.

Cook shrimp (if desired)

Add the chopped shrimp to the skillet with the reserved tablespoon of bacon fat over medium heat. Cook briefly until shrimp turn opaque, about 1–2 minutes. Transfer to a bowl and let cool slightly.

Mix cake ingredients

In a large bowl combine crab meat, cooked chopped shrimp, cooked bacon lardons, panko, mayonnaise, Dijon, 1 egg, sliced scallions, parsley, Old Bay, salt, pepper, lemon zest and lemon juice. Gently fold the mixture to combine, being careful not to break up the crab lumps. If mixture is too loose, add up to 1 additional tablespoon panko.

Form cakes

Divide the mixture into four equal portions (for 2 servings or adjust as needed). Shape each portion into 1-inch thick patties, about 3 inches across. Place on a tray and chill in the refrigerator for 20–30 minutes to firm up; this helps them hold during frying.

Pan-fry cakes

Heat a large skillet over medium heat and add 2 tablespoons neutral oil and 1 tablespoon butter. When shimmering, add crab cakes (do not overcrowd) and cook until golden brown, about 3–4 minutes per side. Reduce heat if they brown too quickly. Transfer cooked cakes to a warm oven (200°F / 95°C) or a plate while you finish remaining cakes. Wipe the pan and add remaining 2 tablespoons oil and 1 tablespoon butter if necessary for additional batches.

In a small saucepan over medium heat add minced shallot, white wine and apple cider vinegar. Bring to a gentle simmer and reduce the liquid until about 2 tablespoons remain (reduce by roughly 80%), about 10–12 minutes.

Add the heavy cream and adobo paste, simmer for 1 minute. Reduce heat to very low. Whisk in the cold cubed butter a few cubes at a time, whisking constantly until each addition is incorporated and the sauce becomes glossy and slightly thickened. Keep the sauce warm over the lowest heat (or in a warm water bath) but do not boil. Season with salt and pepper and taste for adobo smokiness; add a touch more adobo paste or lemon if you like brighter acidity.

In a large bowl combine the thinly sliced cabbage, sliced fennel, kohlrabi and chopped fennel fronds.

In a small bowl whisk together apple cider, maple syrup, coarse-grain Dijon and olive oil until emulsified. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Pour the vinaigrette over the vegetables and toss thoroughly. Let sit for 10–15 minutes at room temperature to soften slightly and allow flavors to meld. Toss again before serving.

Cook the eggs to order (two per serving). For sunny-side up: heat 1/2 tablespoon butter or oil in a nonstick skillet over medium-low, crack eggs in, cover, and cook until whites are set but yolks remain runny, about 3–4 minutes. For over-easy: cook until whites set, flip gently and cook 20–30 seconds more.

To plate: spread a spoonful of warm adobo beurre blanc on the plate, place a crab-shrimp-bacon cake on top, add a generous mound of shaved cabbage-fennel-kohlrabi slaw to the side or on top, and nestle the cooked eggs beside the cake. Spoon additional beurre blanc over the cake and eggs as desired.

Garnish with reserved chopped fennel fronds or microgreens, a sprinkle of extra chopped parsley, and a lemon wedge. Serve immediately.