So being from Iowa - I never considered that I would 1 - enjoy crab cakes or 2 - have the guts to try and make them on my own. Well, Giant had a buy one get one free on their crab meat last week that I took advantage. Then I went in search of a recipe that I could handle that would use up the crab, give us some serious protein AND would push me outside of my comfort zone. I have been cooking lately - I go in spurts, but it's the usual stuff that we had been making over the last 2 years. I feel like this is the last true week of summer. I start teaching again in August, the students come back to my "real" full-time job, Aiden is more and more active every single minute, my parents are coming to visit and we're having a garage sale this weekend. Wow - all of that makes me feel anxious just typing it. So when I planned our weekly menu this past weekend, I set out to tackle at least 4 or 5 new recipes because I know I will not have time again for quite some time! I found a similar recipe for crab cakes on allrecipes.com and modified it to fit my dietary WLS needs and make things just a bit more healthy : ) Here ya go...
10 whole wheat Ritz crackers, finely crushed
2 tablespoons of light mayo
1/2 tsp of honey dijon mustard
1/2 tsp of old bay seasoning
1/4 tsp of Worcestershire sauce
1 large egg, beaten
a pinch of garlic salt
a pinch of cayenne pepper
16 oz. of imitation crab meat - found in resealable packages in the meat/seafood area (2 pkgs, most pkgs are only 8 oz)
1 cup of original flavor panko breadcrumbs
3 tablespoons of margarine
- Mix crushed crackers, mayonnaise, mustard, old bay, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crab meat until mixture is combined but still chunky (I used a knife and fork to shred ours - it wouldn't make a nice patty if it was too chunky). Cover and refrigerate for 20 minutes.
- Sprinkle breadcrumbs on a plate or in a large flat dish.
- Shape chilled crab mixture into 4 or 5 patties; coat completely with bread crumbs.
- Melt margarine in a skillet over medium-low heat; cook crab cakes until golden brown, about 4 minutes per side, flattening if they are too thick in the middle. Make sure to wait to flatten until they have crisped up a bit or else they will fall apart.
- Serve with tartar sauce, lemon wedge or cocktail sauce. I did mine straight up - no sauce or lemon and they were great!!!
|What they looked like in the skillet before I flipped them to finish off the other side : )|