Here is the recipe for the crab and bacon cakes that I made on Georgian Bay Life!
QTY: 16 appetizer size
Cakes:
200g crabmeat, preferably fresh and not fake! (Shredded, or pulled apart if need be)
1/3 C finely diced sweet red pepper
1/3 C diced cooked bacon
1/4 C chopped green onions
1 egg, beaten
1 1/4 C dry bread crumbs
2 tbsp vegetable oil ( for frying in pan)
Arugula:
3 good sized handfuls arugula
juice from half a lemon
extra virgin olive oil, the lighter the better
salt and pepper to taste
Sauce:
1/2 C homemade mayo, or good quality store bought
2 tbsp honey dijon
2 tsp old bay seasoning
2 tbsp finely chopped rinsed capers
cpl dashes worcestershire
2 tbsp lemon juice
salt and pepper to taste

Instructions:
1. For the sauce, place all ingredients in a bowl and whisk until well blended, check taste and if you want something with a bit of a kick you can always add a cpl dashes of Frank’s! For plating purposes you may want to put into a squeeze bottle, or put in a smaller bowl with a spoon for people to take sauce as they like.
2. For the cakes; (you may want to be wearing gloves if you dont want your hands to smell like crab during all of this!)place crabmeat in a sieve and pick through to ensure no cartilage and squeeze to remove any excess liquid. Transfer to a large bowl. Add red peppers, bacon, green onions, egg, 2 tbsp of bread crumbs and 3 tbsp of the sauce.
3. Mix with a wooden spoon until well combined. Place the remaining breadcrumbs in a shallow dish. Form crabmeat mix by taking a good sized tbsp full and form into a ball in your hands, roll in the breadcrumbs and then flatten into more of a disc shape, set aside on a waxed paper lined plate until all of them are formed and you are ready to cook!
4. You can make ahead of time and place in refrigerator for up to 1 day, no longer. When ready to cook heat the vegetable oil over med-high heat and when the oil is hot gently place the cakes into the pan away from you so that the oil doesnt splash back on you. Cook them in smaller batches so that you arent overcrowding the pan and loosing control of the heat.
5. Cook for apx 3-4 min a side or until golden brown, turn carefully and repeat on other side, when they are cooked remove from pan and place on a paper towel.
6. For the arugula garnish/accompaniment, toss those ingredients in a bowl with tongs or clean/non-crabby hands.
7. Now for plating, have fun with it, use the cakes, arugula and sauce however you feel inspired to do so, ENJOY