Great Recipe: Blue Crab Cakes with Bacon and Maple Sriracha

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This recipe is based on a New England codfish cake often served for breakfast in that part of the country. However, here we use succulent blue crab meat instead of fish pieces. The beauty of this dish is you can make most of it ahead and refrigerate overnight; no need to do it all before breakfast or brunch. Your family and friends will be speechless. (Yields 8 cakes).

Blue Crab Cakes and Bacon Breakfast Stack with Maple Sriracha

Ingredients:

• 1 pound blue crab cooked picked meat, set aside
• 2 medium sized Russet potatoes peeled
• ½ tsp. sea salt
• ½ tsp. pepper
• 1 Tbsp. olive oil spread (or similar)
• 1 tsp. olive oil
• 1 tsp. paprika
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1 cup finely chopped red onion
• 1 cup corn kernels (fresh, canned or frozen)
• ½ cup chopped sweet red peppers
• 1 egg lightly beaten
• 1 cup breadcrumbs
• Canola oil for pan frying
• Several slices of Canadian bacon (5 slices per cake but that is flexible)

Directions:

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