Crab Cakes, Bacon, and Biscuits

Every project we take on at Downes Media is an opportunity to tell a story through food, and this one was no exception. When Ingles Markets asked us to create and photograph a recipe featuring coastal flavors with a Southern twist, our team knew exactly what direction to go—Crab Cake Biscuits.

Our food stylist, Michael McMurtrey, layered each biscuit with care, starting with golden Pillsbury Grands baked fresh from the oven. He then added a Charleston crab cake, crisp on the outside and tender inside, followed by a thick slice of juicy beefsteak tomato and smoky Smithfield bacon. A drizzle of Chick-fil-A sauce tied it all together, and suddenly a simple biscuit became a dish you can’t help but crave.

Meanwhile, behind the lens, Aubrie McGuffey worked her magic capturing the textures and details that make this sandwich irresistible—the sheen of melted sauce, the flaky biscuit layers, and the bright pop of fresh tomato. Aubrie has a way of making every plate look like it’s ready to jump off the screen.

Partnering with Ingles on projects like this is always rewarding. Ingles makes it easy to gather everything you need for a recipe like this in one stop, whether it’s fresh produce, quality meats, or trusted brands you already know. Shopping there feels personal—they combine the convenience of a big store with the warmth of a hometown grocer. That’s one of the reasons why so many of our food projects are built around Ingles ingredients: they’re accessible, fresh, and reliable.

And if you want to take this recipe up a notch, try adding a fried or poached egg. That little twist transforms these Crab Cake Biscuits into a hearty breakfast sandwich worth waking up for.

This dish is more than just a recipe—it’s the kind of food that brings people together, and we’re proud to help Ingles share it with their communities.

Crab Cake Biscuits Recipe

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4

Ingredients

• 1 can Pillsbury Grands Biscuits

• 4 Charleston Crab Cakes (or your favorite brand)

• 4 slices Smithfield Bacon

• 1 large Beefsteak Tomato, sliced thick

• Chick-fil-A Sauce, for drizzling

• Optional: 4 eggs, fried or poached (for breakfast style)

• Freshly ground black pepper, to taste
  

Instructions

1. Preheat the oven to 350°F (or as directed on the Pillsbury Grands package). Bake biscuits until golden brown, then let cool slightly before splitting in half.

2. In a skillet over medium heat, cook the bacon until crispy and drain on paper towels.

3. Pan-fry or bake the crab cakes according to package instructions until heated through and lightly crisp.

4. Place the bottom half of each biscuit on a plate. Top with one crab cake, a slice of tomato, and 1–2 slices of bacon.

5. Drizzle with Chick-fil-A sauce and season with black pepper. Place the top half of the biscuit on and serve warm.

6. For a breakfast twist, add a fried or poached egg between the tomato and bacon before topping the biscuit.
   

Serving Suggestions

Enjoy these biscuits with roasted potatoes, fresh fruit, or a light salad for a complete meal.