I am so ready for summer weather and summer food that I just had to make crab cakes. But since this wasn’t a special occasion, I went with the budget option of imitation crab, which of course, isn’t really crab at all. I also tried to use a fairly light recipe that limited the amount of fat. Although the cakes did not stick together well on the way into the oven, they held their shape when it was time to flip. The final product had a light texture and good flavor, thanks to the Old Bay seasoning.
Nevertheless, I look forward to trying more authentic crab cake recipes this summer. I found this blog dedicated to crab cakes, and was amazed at the number of variations. I hope my taste testers (Dad!) are ready.
1 (14 oz.) package imitation crab
1 1/2 whole wheat English muffins, toasted and crumbled
3-4 scallions, chopped
2 T Hellman’s light mayonnaise
1 T Dijon mustard
1 t Old Bay seasoning
Mix all ingredients, and form 4 patties. Spray cookie sheet, and place patties on pan and lightly coat with cooking spray. Bake at 400F for 20-25 minutes, turning halfway through cooking time.