This sweet and savory breakfast choice is a great way to start the day.
June 23, 2025
By Maggie Rosaine
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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:
Boil potatoes until just cooked, drain and mash with salt pepper and olive oil spread. Refrigerate until cool. Sauté meat, veggies and meat until onion is cooked through; refrigerate to cool. Mix egg with cooled potato to act as a binder. Mix all ingredients together. Form cakes, I suggest using a half cup measure coated with a little canola spray after each cake is removed. That will ensure they are removed easily and are uniform in size. Refrigerate for at least one hour or even overnight covered in plastic wrap to ensure they are set up and ready for breakfast. Mix egg with cooled potato to act as a binder. Mix all ingredients together. Form cakes, I suggest using a half cup measure coated with a little canola spray after each cake is removed. That will ensure they are removed easily and are uniform in size. Refrigerate for at least one hour or even overnight covered in plastic wrap to ensure they are set up and ready for breakfast. Take each cake and press into breadcrumbs both sides. Pan fry in canola oil until golden turning once. Remove from heat and keep warm. Brown Canadian bacon in a pan. For the sauce, mix pure maple syrup with sriracha sauce until desired heat. Place bacon on plate, add crab cake on top and repeat finish with drizzled sauce. Sprinkle chopped green onions for garnish and wow factor. Since it’s breakfast, a sunny-side up egg is a nice addition.
