SURIMI CRAB CAKES
OK ... before you slay me for using "imo" crab, I'll tell you these were very, very good. Developed them out of desperation for something to make for dinner out of a pkg. of the surimi lump crab. I LOVE crab cakes, and was not altogether sure how 'imo' crab would hold up in these cakes ... these held together nicely ... and...
Provided by Terrie Hoelscher
Categories Seafood
Time 25m
Number Of Ingredients 15
Steps:
- 1. In a large bowl, mix together the egg substitute, mayo, garlic, pepper flakes, Worcestershire sauce, s & p, bell pepper, celery, onion, seasonings, Dijon mustard, and bacon.
- 2. While this mixture is still fluid and easily stir-able, add the bread crumbs. Cut the crab into large chunks. Using your hands, gently fold in the lump surimi crab, taking care not to break up the large lumps of crab.
- 3. If the bread crumbs absorb the liquid too quickly and it becomes too difficult to work in the crab, you can add a splash of milk, if necessary, up to about 3 T.
- 4. Spray a baking pan with PAM; set aside.
- 5. Spray your hands with PAM, and dip fingertips into a water bowl, to make forming of the crab cakes easier, with out sticking to your hands. Form the crab cake mixture into 8 evenly-sized crab cakes, making sure to compact the mixture together well, for frying.
- 6. At this point, you can cover with waxed paper on a baking sheet and refrigerate, until you are ready to fry the crab cakes. I kept mine in the fridge for almost an hour, and they set up very nicely!
- 7. Heat a large skillet over Med. heat, and add 2 T. butter and 2 T. oil to hot skillet and let them melt together and coat the bottom of the pan. Gently set the crab cakes into the hot oil, and allow them to brown gently only on one side, approximately 4 - 5 mins. Don't over brown them! Don't flip them in the pan. When they are golden brown on one side, transfer them gently to the lightly greased cookie sheet, flipping them so the golden brown side is facing UP.
- 8. Bake at 450° for approximately 5 - 7 minutes. They will be bubbly and sizzling. Don't over cook or dry them out!
CRAB DIP (SURIMI)
Really good dip for rackers and veggies. Uses "Fake" crab (Surimi), so its much cheaper than traditional crab dips, but REALLY good!
Provided by Briteyz
Categories Crab
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor, chop scallions till finely chopped.
- Add Surimi and pulse till finely chopped.
- Make sure you don't pulse too much or you'll lose all the texture.
- Remove to a bowl and blend in remaining ingredients.
- Start with the lower amount of sour cream,Worcestershire sauce and BBQ Sauce.
- Chill to blend flavors.
- Serve with crackers or veggies.
Nutrition Facts : Calories 191.8, Fat 13.5, SaturatedFat 8.2, Cholesterol 54.5, Sodium 211.3, Carbohydrate 6.5, Fiber 0.2, Sugar 0.5, Protein 11.4
HOT FAUX CRAB DIP (SURIMI)
Who can afford real crab right now? My college-age sons demolished this hot crab dip. No one will know you stayed on your budget with this recipe. I serve it with wheat crackers.
Provided by MakeDollarHoller
Categories Spreads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients except the cheese in a 8x8 microwave-safe dish. Top with the shredded cheese. Microwave on high for 4 minutes or until bubbling hot. Serve with wheat crackers.
Nutrition Facts : Calories 274.3, Fat 19.8, SaturatedFat 12.3, Cholesterol 77.9, Sodium 354, Carbohydrate 6.2, Fiber 0.4, Sugar 0.8, Protein 18
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