Monday, March 9, 2009

Champagne crab cake sandwich


  • 1 can lump crab meat (I used chicken of the sea)
  • 1 pouch fresh crab meat (it will be refrigerated)
  • 2 packages imitation crab meat, chopped finely
  • 1 large onion, finely diced
  • 2/3 cup of bread crumbs
  • Dijon mustard
  • 2 large eggs
  • mayonnaise
  • fresh parsley, chopped fine
  • old bay seasoning
  • 2 tablespoons Champagne vinegar (or any white wine vinegar)

In a skillet over medium heat brown the onion for 3-5 minutes in a little olive oil or until just opaque. Combine all the crab (making sure the imitation is chopped finely), onion, bread crumbs, a tablespoon of mustard, eggs, old bay and vinegar in a large bowl. Mix together and form into sandwich sized patties. Using same skillet as onion, cook each crab cake over a high flame in a little bit of oil until just browned. Transfer cakes onto lightly greased cookie sheet and bake uncovered for 20 minutes at 350. Stir together equal parts mayonnaise and mustard and add parsley. Serve crab cakes on nice rolls with shredded lettuce and sauce.

The dish: Imitation crab stick, as the name implies, is not crab at all. I refer to it as "bologna of the sea", but that's not really accurate either. Beef bologna is made from the parts of a cow that you can't sell in any other way. The crab stick has no crab at all in it (even the undesirable parts) and instead is ground up Alaska Pollock, a plentiful, flavorless whitefish that's in crazy abundance up in northern Alaska and Japan. It's not at all bad for you and can really work well in a dish if done right. I use it in the crab cakes because it's as cheap as the breadcrumbs and gives a great texture and flavor without being too fishy. The Champagne vinegar was a bottle I got on sale at Marshall's and have just been looking for ways to use it, but any white wine vinegar would work well. This recipe made 8 BIG crab cakes, so unless you need a lot you might want to cut back, but like meatloaf, this recipe is very forgiving about not using exact amounts of ingredients.

7 comments:

  1. look good should taste good too

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  2. We're having trouble posting. Guess that's why they call us the Computer Whizzzz

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  3. Hi Bob,

    Your recipes are de-lish!! Keep them coming, PLEASE! As for the ° symbol--here goes. Go into WORD, click on INSERT, then on SYMBOL. Highlight SUBSET--LATIN-1. The degree symbol is in the last box in either line 1 or 3--I have no idea why it jumps around. Getting the degree symbol into your Red Room blog is another challenge. I put it on a blank page in WORD, then clicked copy and paste. There has to be another way--don't you think? Otherwise, it's probably easier to just write the word! Anyway, got any good recipes for corned beef and cabbage?

    Computer Whizzzzz

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  4. About how much total crab (imitation, canned, fridge) did you use? Looks like 2lbs which seems like alot.

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  5. this was awhile ago so I really don't remember, but 2lbs seems about right because they were 8 very big cakes

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