Rebecca's Favorite Crab Cakes |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These crab cakes consist of available and affordable crab products and no onions. I couldn't find a crab cake recipe that used our favorite-crab flavored white fish chunks, so I developed this and we just love it. Ingredients:
1 lb imitation crabmeat |
1 (6 ounce) can crabmeat, drained |
1 egg |
1/8 teaspoon seasoning salt |
1/8 teaspoon seafood seasoning |
1 1/2 teaspoons fresh basil |
1/2 cup saltine crackers |
1/4 cup mayonnaise |
1/2 cup canola oil |
Directions:
1. Crush saltines and set half aside to coat top and bottom of crab cakes.
2. Chop fresh basil and dice crab flakes to 1/4 inch minus.
3. Toss first eight ingredients together in large bowl.
4. Cover small cookie sheet with wax paper or parchment, sprinkle with reserved cracker crumbs and set 3 round open metal ring or cookie tin on crumbs.
5. Spoon mixture into round cookie tin and press to shape. Sprinkle with more cracker crumbs.
6. Gently move cookie tin to next spot and repeat until mixture is used up.
7. Makes about 7 crab cakes 3 x 5/8 .
8. Freeze on cookie sheet for about 1/2 hour.
9. Fry until golden brown on each side.
10. For best results do not use food processer, and use FRESH basil!
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