Purists might insist that bacon and Gruyère have no place in a crab cake—but don’t those two ingredients make everything better? We think so, and these crab cakes are fat as baseballs, use very little filler, and become luscious and buttery after a spin in a hot pan or a turn in the oven.

Here’s what you get:
- Six 4-oz super lump crab cakes with bacon and Gruyère