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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I love these crab cakes, and I have always used the fake crab in them. Fake crab is actually made from real fish, only it has been shaped and seasoned to resemble crabmeat. This is the version I came up with after watching the episode several times and my own personal tests in my kitchen. The amount of oil I used to brown the cakes before baking was minimal - like 1 teaspoonful. These were delicious. Ingredients:
16 ounces imitation crabmeat, minced finely |
1/2 cup celery, diced finely |
1/4 cup carrot, grated finely |
1/2 small red onion, diced finely (about 1/2 cup) |
1 egg, beaten |
1/2 teaspoon garlic powder |
1/4 teaspoon cayenne pepper |
1/4 teaspoon mustard powder |
salt, to taste |
1/2-1 cup mayonnaise |
1/4 teaspoon worcestershire sauce |
1 1/3 cups dry breadcrumbs, plus extra for coating |
canola oil, as needed |
1 cup mayonnaise |
1/2 teaspoon dry mustard |
2 tablespoons honey |
1 -2 teaspoon cayenne pepper |
Directions:
1. Combine crabcake ingredients (except oil) in a large bowl,adding bread crumbs last to bind.
2. Roll mixture into 3 oz cakes and then roll in some extra bread crumbs to coat.
3. Place in freezer for 1 hour.
4. Saute in just a bit of oil in a hot nonstick skillet until each cake is golden brown on both sides(1 minute per side), then bake in preheated 350 F oven for 5 minutes.
5. Sauce: Mix together in a small bowl and chill well.
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