One of the first “table foods” that Poppy loved was a crab cake. (She also likes lobster.) Rockford and I have never been known to turn down a crab cake, either, so I’ve been looking for a recipe that met three requirements: delicious; easy; and inexpensive. The recipes that call for fresh crab meat were out of the running. Not only do I have no desire to pick through the crab meat for shell bits, it’s pretty pricey. I tried one recipe using faux crab, and that didn’t work at all. We ended up having some sort of weirdo crabbish casserole.
Anyway.
Rockford’s mom suggested that I try packaged crab, and the grocery store had a buy-one-get-one-free special a few weeks ago on those fancy little packets of crab. So I bought a few and stuck them in the pantry. And tonight, they became dinner.
The following is based on a recipe in “Weight Watchers: Annual Recipes for Success 2007.” The original uses saltine crumbs rather than the panko, and it doesn’t make sandwiches out of the crabbies.
Crabby Patties
Serves six
2 cups panko bread crumbs, plus another 1/3 or so cup for dredging 1/4 cup light mayonnaise 1/4 cup reduced-fat sour cream 1 large egg 1/3 cup fresh chives 4 3oz packets of crab meat 1 small tomato, seeded and chopped 1 tablespoon canola oil Jalapeno-Lime Tartar Sauce 6 English muffins, split and toasted Combine mayo, sour cream and egg in a large bowl. Stir in 1 cup panko bread crumbs and minced chives. Gently fold in crab meat and tomato. Form mixture into 6 patties. Dredge cakes in remaining bread crumbs. Chill cakes for 30 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add crab cakes and cook 4 to 5 minutes on each side until browned. Serve on English muffins with Jalapeno-Lime Tartar Sauce.
Jalapeno-Lime Tartar Sauce
1/3 cup light mayo 1/3 cup reduced-fat sour cream 2 tablespoons sweet pickle relish 1 teaspoon grated fresh lime rind 1 jalapeno pepper, seeded and minced 1/8 teaspoon salt Combine all ingredients in a small bowl. Cover and chill until ready to serve.
