Chef James Signature Crab Cakes

Ingredients:

• 2 slices bacon, cooked and crumbled
• 1 medium onion, chopped fine
• 1 stalk celery, chopped fine
• 1/2 green pepper, chopped fine
• 1 egg, beaten
  
• 1 teaspoon Tabasco sauce
  
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dry mustard
  
• 1 teaspoon deli mustard
• 1/2 cup quality mayonnaise
• 2 tablespoons fine bread crumbs
• 1 lb Jumbo Lump Crabmeat
• 2 tablespoons lemon juice
• 1/2 teaspoon paprika
• 1 teaspoon Old Bay Seasoning
  
• 1 stick unsalted butter
  

Preparation:

1. Render bacon in skillet
   
2. In same skillet with bacon fat, Sautee onions, celery and green pepper.
3. Set bacon and vegetables aside to cool.
   
4. Mix crabmeat with all ingredients except (bread crumbs, mayonnaise and egg), chill over night
5. 2 hours prior to cooking, add mayonnaise and egg allow mixture to come to room temperture.
   
6. Roll into 2" balls, flatten to 1/2" to 3/4" thickness and roll in bread crumbs
7. Fry in butter until golden brown
8. Remove to platter with absorbent paper and keep warm while cooking the remaining cakes.
9. Serve with lemon wedge, Charlie's favorite tartar sauce , Big Jim's coleslaw and hushpuppies
   

Notes:

These cakes can also be baked, broiled or grilled. The flavor and texture will change with the cooking method. Also by changing the Deli Mustard will also change the flavor of the cakes. So please experiment and come up with the cooking method and flavor that you enjoy the most. Personally, I like mine grilled!!!