Krabbycakes® with caramelized Onions and Bacon Jam

Do not miss out on this sweet and savory dish using our Krabbycakes®. Then on the side is caramelized onions and bacon jam. This dish is sure to wow your guests!

Menu Part


2 Each Breaded Krabbycakes® 3 oz. (Item# 073550)
1 Cup Caramelized Onions, Julienned
1 Teaspoon Olive Oil
1 1/2 Tablespoons Bacon Jam
Bacon Jam:
1 1/2 Each Bacon, Chopped
2 Teaspoons Butter
4 Each Onions, Large, Diced
1 Teaspoon Salt
1/4 Cup Brown Sugar
1/4 Cup Sherry Vinegar
1 1/2 Teaspoons Thyme Leaves, Rough Chop
1 Teaspoon Freshly Ground Black Pepper
1 Pinch Cayenne Pepper
1/2 Cup Water
2 Teaspoons Balsamic
2 Teaspoons Extra Virgin Olive Oil


  1. In a medium saute pan add olive oil and onions. Occasionally stirring the onions, cook slowly so you don't burn them. Cook onions until they are caramelized. Remove from heat.
  2. Fry Krabbycakes® in 350°F fryer for 5 minutes or until they are golden brown and 165°F internal temperature.
  3. Arrange on a plate as desired with caramelized onions, bacon jam, and Krabbycakes®.
  4. Use green onion curls and a lemon wedge for garnish.
  5. Bacon Jam: Place bacon in a large, heavy gauge pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
  6. Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.
  7. Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 25 minutes.
  8. Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.

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