Bacon Crab Cakes with Pimiento-Corn Relish

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4 strips smoked bacon

For the relish:

1 stalk celery, finely chopped

1/2 small onion, finely chopped

1 1/2 cups corn kernels (from about 3 ears of corn)

Salt and pepper 

2 tablespoons apple cider vinegar

2 tablespoons sugar

1 4-ounce jar diced pimientos, drained

For the crab cakes:

1 pound lump crab meat

1 large egg, lightly beaten

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1/2 small onion, finely grated

1 clove garlic, finely grated

2 tablespoons chopped fresh parsley

1/4 to 1/2 cup crushed pretzels, as needed

3/4 teaspoon seafood seasoning, such as Old Bay

Few dashes hot sauce

Salt