Crab Cakes Rockefeller

Ingredients

• •1 pound lump crab claw meat
• •½ bell pepper
• •4 green onions
• •1 cup bread crumbs
• •4 tablespoons honey
• •1 teaspoon chili powder
• •1 tablespoon butter
• •2 slices bacon
• •4 cups baby spinach
• •¼ cup watercress stems
• •4 cloves garlic
• •salt & pepper

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Method

From foodista.com — read the original

1. 1Preheat your oven to 375F and set the top rack to the middle position (BTW, this recipe is a great toaster oven candidate). Line a baking sheet with aluminum foil or a nonstick cooking mat.
2. 2In a large bowl, combine the crab meat, diced red bell pepper, half of the diced green onion (reserving the other half) and half of the bread crumbs (reserving the other half).
3. 3Mix in the honey and chili powder, then season to taste with salt and pepper.
4. 4I like to form my crab cakes by pressing them into a 1/2 cup measure, squeezing tightly so theyll hold their shape.
5. 5You can mould them with your hands as well, but be sure to press them together tightly or they might fall apart in transit to the plates.
6. 6Arrange the crab cakes on the lined baking sheet, leaving at least 1 between each crab cake.
7. 7Using your olive oil sprayer (if you have one; or by drizzling olive oil) lightly coat the outside of each crab cake. This will help with browning and to form an outer crust.
8. 8Bake at 375F for 25 minutes, or until golden brown.
9. 9Meanwhile, fry the bacon or prosciutto in a large skillet until crispy. Set aside to drain, then crumble into small pieces using a sharp knife.
10. 10Finely chop the spinach and watercress stems. In a large skillet, melt the butter over medium heat.
11. 11Add the garlic and saut 1 minute. Then, add the remaining green onion, bread crumbs and watercress stems. Saut 1 minute more. Finally, add the chopped spinach and cook until wilted, 1-2 minutes. Season to taste with salt and pepper.
12. 12To serve, plate a crab cake atop a smear of the spinach mixture, then sprinkle the whole plate with crumbled bacon.