Crab cakes
Have you ever noticed how expensive appetizers are when dining out? It's up there with dessert and mixed drinks. I love crab cakes, which fall into the aforementioned category, and thought I'd try my hand at making them.
Easy. There's nothing to it.
Assembly time is quick and I froze mine for a later for an even quicker dinner prep. (Thaw before cooking). These can be made at any size (I formed palm-sized patties to serve as an entrée; about half that size would be good for appetizers.) You can garnish with a tartar sauce or another type of dip, but I found mine pretty tasty without anything extra.
Crab cakes
Ingredients:
3, 6-ounce cans crabmeat, drained and flaked
1, 6-ounce package chicken-flavored stuffing mix
1 C. shredded mozzarella cheese
¾ C. water
1/3 C. reduced-fat mayo
1 Tbsp. lemon juice
3 Tbsp. chopped green onions
Directions:
Mix unprepared stuffing mix with all ingredients. If mixture isn't sticking together well enough, add a little more mayo. Shape into patties. Refrigerate one hour before cooking, or freeze for later (thaw before cooking). To cook, heat a tablespoon or so of olive oil in a large skillet over medium heat. Cook crab cakes about three minutes on each side.
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