Ingredients for the Crab Cake
1 lb Maryland jumbo lump crab meat
4 tbsp mayo
2 tsp Yellow mustard
1 tsp Worcestershire
1/2 tsp garlic powder
A few dabs of Hot Sauce
1 tsp fresh lemon juice
1 1/2 tsp Spiced Living’s Chesapeake Bay Seafood Seasoning
1/2 cup saltine crackers, crumbled
1 tbsp fresh parsley, chopped
Brioche Roll, buttered and grilled
Butter Lettuce, for topping
Tomatoes, for topping
Ingredients for the Seafood Sauce
6 tbsp Mayo
1/2 tsp fresh lemon juice
1/2 tsp Spiced Living’s Chesapeake Bay Seafood Seasoning
1/2 tsp Dijon mustard
Ingredients for the Candied Bacon
6 strips of thick cut or butchers cut bacon
2 1/2 tbsp light brown sugar
1/2 tbsp Spiced Living’s Coffee BBQ Rub
For the crab cake, in a large bowl, mix together Mayo, Yellow mustard, Worcestershire, garlic powder, Hot Sauce, lemon juice, Seafood Seasoning, egg, crumbled saltine crackers, and chopped parsley. Once well combined, gently fold in the crab meat, making sure to not break the lumps. Once combined, measure out desired size of the crab cake. Anywhere from 1/2 cup to 3/4 cup is a good size. Form into a ball and place on a parchment lined baking sheet. Broil on low for about 10 minutes.
For the Candied Coffee Bacon, preheat oven to 425 degrees. Place bacon (separated one by one and lay flat) on a rack and place it over a baking sheet. Line the bottom of the sheet with foil or parchment to catch the bacon grease drippings. (If you don’t have a rack, just lay bacon flat on a parchment lined baking sheet.) Cook bacon until it is almost done, about 10-15 minutes depending on thickness. Remove the bacon from the oven. In a small bowl, combine brown sugar and Coffee Rub. Sprinkle sugar rub blend over the bacon. No need to flip. Put bacon back in oven for another 5 minutes until crisp.
For the Seafood Sauce, whisk all the ingredients together in a small bowl. Sample and add more seasoning if desired.
Serve on a grilled brioche roll and top with butter lettuce and tomato. Enjoy!