Spicy Bacon Crab Cakes

Serves5 or approx. 6 cakes per serving
Prep Time25 min
cook Time 20 min
Time to Table45 min

Crab cakes with bacon…enough said. Oh, and there’s a great spicy dipping sauce.


2 cans (120g ea.) CLOVER LEAF® Chunk Crabmeat or Crabmeat with 15% Legmeat, drained and rinsed
8 slices Bacon, finely chopped
2 tbsp (30 ml) Olive oil
½ cup Red bell pepper, finely chopped
¼ cup Red onion, finely chopped
1 tbsp Garlic cloves, minced
1 cup Breadcrumbs
¼ tsp Cayenne pepper
3 tbsp Lemon juice, fresh
1 tbsp Parsley
½ cup Mayonnaise
2-4 tbsp Sriracha
1 tbsp Worcestershire sauce


  1. In a pan over medium heat, cook bacon until crispy. Set aside cooked bacon and remove all, but 2 tablespoons bacon grease.
  2. To bacon grease in pan, add olive oil, bell pepper, onion and garlic and sauté until tender, for about 5 minutes. Let cool.
  3. In a large bowl use hands to mix bacon, cooked pepper mix, crab, breadcrumbs, cayenne, lemon juice and parsley.
  4. Turn oven on to broil and line a baking sheet with parchment paper.
  5. Roll crab mix into 1 tablespoon sized balls and press to form crab cakes about 1.5 inch diameter and ½ inch thick.
  6. Place cakes on parchment and broil 2-4 minutes on each side until golden.
  7. Meanwhile combine mayo, sriracha and Worcestershire sauce, and chill until ready to serve.
  8. Serve crab cakes with dip.


per serving
% Daily
CAKES:6 cakes per serving
Fat10 g13%
Saturated Fats2.5 g
Trans0 g
Saturated + Trans13%
Monounsaturated Fat4 g
Omega-61 g
Omega-30.1 g
Carbohydrate18 g
Fibre2 g7%
Sugar3 g3%
Protein15 g
Cholesterol60 mg
Sodium660 mg29%
Potassium100 mg2%
Calcium125 mg10%
Iron1.5 mg8%
Fat6 g8%
Saturated1 g
Trans0 g
Carbohydrate5 g
Fibre0 g
Sugars3 g3%
Protein0.3 g
Cholesterol5 mg
Sodium490 mg21%
Potassium75 mg2%
Calcium10 mg1%
Iron0,4 mg2%