Monday, June 1, 2009

Budget Minded FAUX CRAB CAKES

I don't know about you, but I can not afford fresh crab unless it is a very special occasion (certainly not for the every day crab cake). Even though crab is harvested right here in Alaska, it is not on MY table very often because of the price.

Are you familiar with crab flavored surimi? I use it in casseroles and crab cakes with very good results. Some people have an issue with the texture of surimi. However, I have found that if you break the surimi into pieces and give them two or three very quick pulses in your food processor, it will "flake" just like real crab. I don't think you will fool anyone into thinking it is fresh crab meat, but the quality and taste of surimi is SO much better than it used to be (if you haven't tried it in a while).

Tonight, I made big crab cakes and served them like a fishwich, I guess you could call them a crabwich. They had a very good crab cake consistency and flavor, not to mention they were very easy to make and affordable.

For those of you not familiar with surimi, it is made from Alaska cod fish and seasoned to taste like crab. It comes in 16 ounce pouches in the fresh meat isle. Make sure it says "flake style" and "crab flavored".

In a large bowl, mix:
2 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
16 ounce pouch crab flavored surimi (flake style)
3/4 cup dry bread crumbs


Put the surimi in your food processor and pulse it two or three short blasts (until it "flakes" like crab meat). Set aside.

Whisk the first seven ingredients in a bowl until very smooth then add the bread crumbs and flaked surimi. Mix well with hands. Cover and refrigerate until ready to cook (or at least half an hour).

If you are making larger sandwiches, form into 4 large patties (working on waxed paper). Rinse your hands once in a while because the crab cakes are easier to form and work with if your hands are wet/damp.
In a large frying pan, or electric skillet, melt 1 tablespoon of butter and 1 tablespoon vegetable oil. Fry patties until they are golden brown.
NOTE: These are also very good, in a smaller version, served with tartar sauce and lemon.

24 comments:

Heatherfeather said...

I love "fake crab" actually. I agree that it doesn't quite taste like crab, but it is still made out of real fish and I think it cooks very well into most recipes. I use it for crab cakes too, and I love it in sushi rolls and as a sandwich filler.

~Carole said...

Hi Coleen! Love your new blog format!

I've never had crab cakes. Can you believe that? I do, however, love crab legs. I can't believe that crab is expensive where you live. You'd think it'd be more reasonable.

Netts Nook said...

Coleen what great looking crab cakes. Perfect for this mermaid.

girlichef said...

These do sound good! I'm willing to give them a try :) Your new layout/design looks great.

Leslie said...

what a great way to make crab cakes more cost effective!

Elyse said...

These crab cakes look awesome! I love faux crab; no problems with texture here! Love your new blog header and design! It looks great, Coleen.

Debbie said...

Thanks so much for posting this. This sounds much less expensive than regular crabmeat and looks fabulous!!!! (Love the new look of your blog!)

Carrie said...

Colleen, I love your new blog header! It shows off some of my favorite recipes of yours (especially the pasta I am working up the guts to try)! Awesome job on the budget friendly recipe (every recipe for me has to be budget friendly)! They look delicious!

Wandering Coyote said...

Yummy! We just call surimi "fake crab meat"! I actually really like it and it makes great crab salad.

♥Rosie♥ said...

Coleen those cake cakes look great!

Love the new look of your blog!

Kristen said...

I love the new look to your blog! and the crab cakes look so delicious!

Katy ~ said...

I'm not a sumiri fan but after seeing your crab cakes, I'd be willing to try them again.

Monica H said...

Not a fan of fake crab on it's own, but my brother would love these. It sure does look good.

Love the new blog look :-)

Donna-FFW said...

LOVE your new digs!! Looks great. As do these delicious crabcakes, faux or not, they look fantastic.

teresa said...

I LOVE this. I've always wanted to try crabcakes, but couldn't for the same reason. I'm totally giving this a try!

Megan said...

I love crabcakes but like many cant afford real crab. I'll have to try the "fake" stuff cuz now I have a crabcake craving! :)

Megan said...

I love crabcakes but like many cant afford real crab. I'll have to try the "fake" stuff cuz now I have a crabcake craving! :)

Lara said...

My husband is deathly allergic to seafood so we don't ever have it, but then again he is going out of town next week. Hmmm...maybe a good opportunity to introduce the kids to crab for the first time. Looks yummy!

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Kevin said...

Those faux crab cakes look good! I like that you made them into sandwiches with huge slices of avocado!

Sarah Jane said...

Ooh, thanks! I've been looking for such a recipe but this one looks the most practical and simple. Gonna try it today.

Sarah Jane said...

OK, I tried it and my verdict is: AWESOME! Well, as awesome as faux crab cakes can be, that is. The only thing I didn't have on hand was fresh parsley so I used dry parsley flakes (sparingly). I also substituted panko instead of regular bread crumbs just because.
This recipe is really cheap and easy as well as tasty. It also looks pretty and packs well in my kid's bento box.
Thanks again!

Lynn said...

Yum yum yum. I'm printing this recipe out RIGHT NOW!

Erin said...

Hi Aunt Coleen,
I made this for dinner tonight, and they were so yummy! I've always loved crab cakes at restaurants, but have never tried them at home. I love this simple way to do it.