Tuesday, March 11, 2014

Feaux Crab Cakes

I hope you are all taking advantage of the break in the SnowPocalypse/ SnowTastrophe/ SnowMaggedon weather!  We are loving this warm up in the weather—though it also has us scrambling to get things ready over at The Scoop since the park across the street has been PACKED!  Apparently Spring Fever is in full effect & the only cure is fresh air & ice cream. :)
With the gorgeous weather, I was craving something a little lighter…something reminiscent of the Gulf.  And, preferably something that would allow me to use the random package of Louis Kemp fake crab meat I found in my freezer.  I’m sure I bought it with intentions to make my Crab & Corn Bisque some time over the winter, but that never happened. And this weather is just too WARM for bisque!  So what’s a gal to do?
KRAB CAKES.  That’s what we do.  Of course, crab cakes are ALWAYS like, a thousand times better when you have fresh, delicious, REAL Gulf crab meat, but sometimes, you live in Missouri, and you have fake crab meat that you got on sale.  So you make do.  But you can add a ton of fresh veggies to make up for it.
  • 1 lb imitation crab meat (surimi)
  • 1 stalk celery, diced
  • ¼ white onion, diced
  • ¼ cup diced mushrooms
  • 1 Tbsp dill pickle relish
  • 2 Tbsp light mayo
  • 1 tsp Cajun seasoning
  • 1/4-1/2 cup seasoned bread crumbs
  • 1-2 eggs, whisked
  • Flour for dredging (I used a combination of flour, corn meal, & bread crumbs in equal parts)
  • ¼ cup olive oil for cooking (divided—add about 1 Tbsp at a time)
In a food processor, pulse the crab, celery & onion until diced—should be about the texture of rice.  In a large bowl, combine the mushrooms, relish, seasoning, bread crumbs (1/4 cup to start with), mayo, & 1 egg, then slowly integrate the krab/onion/celery mixture.
If the mixture is too dry, add part of another egg.  If it’s too loose, add more of the breadcrumbs.  Then form into patties and refrigerate for at least one hour (though you can let these sit as long as overnight).
In a small skillet, heat about a tablespoon of olive oil over medium heat.  When ready, dredge the patties two at a time and fry in the skillet (using the small skillet allows you to use less oil for frying).  It should take about 2 minutes per side, or until golden brown.  When those are done, place them on a paper towel to drain off the excess, add another tablespoon of oil to the pan, and make the next batch.   Makes 8 patties.
Serve with a New Orleans style remoulade sauce—here’s my recipe:
  • 1/2 cup light mayonnaise (NOT Miracle Whip)
  • 3 tbsp cocktail sauce
  • 1/2 tbsp yellow mustard
  • 1/2 tbsp Creole or Spicy brown mustard
  • 1 tbsp olive oil
  • 2 tsp hot sauce
  • 1 tbsp lemon juice
  • 1/2 tsp Worcestershire sauce
  • 1 green onion, diced
  • 1 tsp dried parsley
  • 1/2 tsp minced garlic
  • 1/4 tsp chili powder
  • 1/2 tsp Cajun seasoning
(For the best flavor, make this sauce the night before so the flavors can fully combine.  Or, if for time/convenience, you'd prefer to buy remoulade, here's the one I like.)
Add a light salad on the side, and you’ve got a perfect meal to enjoy on your patio!

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