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Ingredients
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Crab Cakes
Bacon Maque Choux
Method
Crab Cakes Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and black pepper. Gently fold the mixture until well combined.
- 2
Form the Crab Cakes
Add bread crumbs to the crab mixture and mix gently. Form the mixture into patties, about 2 inches in diameter.
- 3
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Add crab cakes and cook for about 4-5 minutes on each side until golden brown. Remove and keep warm.
Bacon Maque Choux Preparation
- 4
Cook the Bacon
In a separate skillet, cook bacon until crispy. Remove and drain on paper towels, then chop into small pieces.
- 5
Sauté the Vegetables
In the bacon drippings, add diced onion and red bell pepper. Cook until soft, about 5 minutes.
- 6
Add Corn and Cream
Stir in corn kernels, heavy cream, salt, black pepper, and thyme. Cook for an additional 5 minutes until heated through.
- 7
Finish the Dish
Add the crispy bacon back into the mixture and stir to combine. Serve the crab cakes on a bed of the bacon maque choux.
