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Ingredients

• Bacon (quantity not specified)
• Yukon Gold potato (2 1/2 cups diced)
• Onion (quantity not specified)
• Celery (quantity not specified)
• Red pepper (quantity not specified)
• Corn (quantity not specified)
• Fresh thyme (quantity not specified)
• Crab meat (3/4 pound)
• Egg (1 large, whisked)
• Bread crumbs (quantity not specified)
• Olive oil (quantity not specified)

Steps

1. Cook bacon until crisp in a pan and drain it, leaving the fat behind.
2. Dice vegetables finely: onion, celery, red pepper, and corn.
3. Sauté the diced vegetables with fresh thyme until cooked through.
4. While vegetables sauté, cook 2 1/2 cups of diced Yukon Gold potato until tender.
5. Drain the potatoes, place them in a bowl, and roughly mash them (a few lumps are okay).
6. Let ingredients cool slightly before combining.
7. Add the cooked vegetables to the mashed potatoes and stir just to combine.
8. Stir in the cooked bacon.
9. Add 3/4 pound of crab meat and stir until combined.
10. Taste the mixture and adjust seasoning with salt and pepper if needed.
11. Whisk one egg and stir it into the mixture, which will bind the crab cakes together.
12. Prepare a breading station: whisk eggs lightly and place in one dish; use another dish for bread crumbs.
13. Using an ice cream scoop, portion out small balls of the crab cake mixture.
14. Shape the portions, dip them first in egg, then in breadcrumbs.
15. Heat a pan with a little olive oil over medium-high heat.
16. Pan fry the crab cakes for about three minutes on each side until golden brown.
17. To store or reheat, lay cooked crab cakes on a baking tray and chill. To reheat, place them in a 300 degree oven for about 15 minutes.