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<\/p>\nKiller Crab Cakes<\/p>\n
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1 pound crab meat<\/p>\n
2\/3 cup chopped red onion<\/p>\n
1\/4 cup chopped celery<\/p>\n
2 chopped cloves of garlic<\/p>\n
1 strip of smoked bacon<\/p>\n
Chopped green onion<\/p>\n
2 whole farm fresh eggs<\/p>\n
2\/3 cup panko bread crumbs<\/p>\n
Red pepper flakes<\/p>\n
Freshly ground black pepper<\/p>\n
Butter<\/p>\n
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Chop the bacon into 1\/2-inch pieces and saut\u00c3\u00a9 until crispy. Remove the bacon and drain on a paper towel, but leave the drippings in the pan. Add the onion and celery, season well with the black and red pepper and cook over medium low heat for 5 minutes. Add the garlic and cook for 2 minutes more. In a large bowl add the cooked vegetables (cooled), the bacon, panko, green onion and the eggs, mix well and season again if necessary. Add the crab meat and mix carefully. You do not want to break up those big, beautiful lumps of crab meat you paid so dearly for. Form into cakes and saut\u00c3\u00a9 in butter over a medium flame until browned. If your cakes come apart when you turn them, it is no big deal, they will still be delicious. Serve on a bed of greens for presentation.<\/p>\n","protected":false},"excerpt":{"rendered":"
Killer Crab Cakes 1 pound crab meat 2\/3 cup chopped red onion 1\/4 cup chopped celery 2 chopped cloves of garlic 1 strip of smoked bacon Chopped green onion 2 whole farm fresh eggs 2\/3 cup panko bread crumbs Red pepper flakes Freshly ground black pepper Butter Chop the bacon into 1\/2-inch pieces and saut\u00c3\u00a9 until crispy. Remove the bacon and drain on a paper towel, but leave the drippings in the pan. Add the onion and celery, season…<\/p>\n