Turkey Bacon Wrapped Crab Cakes
Down Home Surf and Turf
1 lb. lump or backfin lump crabmeat, pasteurized
1 large egg
1/4 cup mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. Kosher salt
1-1/2 cups crushed round buttery snack crackers
1 Tbs. chopped fresh flat-leaf parsley
2 Tbs. unsalted butter
1 Tbs. olive oil
12 oz. package Godshall’s Turkey Bacon
Preheat Oven to 350 F.
Drain the crabmeat, if necessary, and pick through it for shells . Put the crab in a medium mixing bowl and set aside.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Fold the mixture with the crab gently until well combined. Break up any lumps.
Sprinkle the broken crackers and the parsley over the mixture, and mix them in gently as well; do not to turn the mixture into mush—it should still be somewhat coarse and textured. Cover with plastic wrap and refrigerate for 1 hour.
Spray a 9 Muffin form tray with non stick cooking spray and wrap Godshall’s turkey bacon around the inside wall of each indentation.
Place muffin tin in oven for 5 minutes to allow turkey bacon to conform to forms, then remove from oven cool for 5 minutes.
Shape the crab mixture into the muffin tin forms without forcing mixture to compact. brush melted butter into open bottoms of forms. Bake until dark golden brown on the top, about 10-15 minutes. Remove and flip the cakes out of the muffin tin,Because the size of the muffin tins may vary, if your cakes seem uncooked or the bacon is still pink, place the cakes, wide side facing down, on a cookie tray and bake uncovered another 5 minutes.
Serve with lemon wedges.