I gave my girl crabs cakes

I made crab cakes the other night and they were so deli­cious I decided to name them. Here’s the recipe for “I gave my girl crabs cake”:

Ingre­di­ents:

1 pound Blue crab meat or other lump crab meat
6 tbls panko bread crumbs
1 egg beaten
2 tbsp may­on­naise
1 tsp mus­tard
1/4 tsp Worces­ter­shire
1/2 tsp Old Bay sea­son­ing
2 strips of bacon
1 tbsp shal­lots finely minced
6 1“x.5“x.25″ slices of Gruyère (cheese)
salt to taste

Prepa­ra­tion:

1. Care­fully check the crab meat for any car­ti­lage. Put meat in a bowl and set it aside.

2. Ren­der bacon in a fry­ing pan over low heat until you get about 2 tbsp of bacon fat. Set aside fat for later. Chop up bacon in to lit­tle bits.

3. Except for the cheese, mix the bacon bits with all the other ingre­di­ents. Gen­tly fold in the crab. Only mix enough to com­bine the ingre­di­ents. You don’t want to break up the crab into fine shreds.

4. Shape into 6 crab cakes and insert the slice of Gruyère into the mid­dle of the cake.

5. Refrig­er­ate for at least 1 hour so that the cakes don’t fall apart dur­ing cook­ing. This is what they looked like after an hour in the fridge.

I gave my girl crabs cakes (raw)

6. Heat the bacon fat in a non-stick fry­ing pan. Sauté until golden brown on each side. This will only take about 3–5 min­utes per side.

I gave my girl crabs cakes (cooking)

7. Gar­nish with pars­ley and serve.