Poor Man's Crab Cakes

2 eggs

1 tablespoon dijon mustard

Juice from 1 lemon

1/2 teaspoon paprika

1/4 teaspoon freshly cracked black pepper

10 oz. pkg Imitation Crab

1/2 cup whole wheat panko bread crumbs
¼ cup all purpose flour

2 cloves garlic, minced

1 green onion, chopped

Olive oil or oil spray

Heat oven to 400F.

In a large bowl, whisk together eggs, dijon, lemon juice, paprika, and black pepper. Chop imitation crab into small pieces and pull apart using 2 forks, or put in a food processor and pulse 2-3 times to separate pieces.  Stir in imitation crab, garlic and green onion. Stir in flour until well blended. Gently stir in bread crumbs until just combined.  Form mixture into 8-10 patties and place on a baking sheet lined with parchment or a silicone baking mat. Lightly brush or spray the tops of each with olive oil. Bake for 15 minutes or until the tops are lightly golden. Remove from the oven and serve.

This recipe originally called for real crab, which is delicious but can also be expensive.  When I changed the real crab to imitation crab I found the taste isn't as great as the real thing but its still a delicious dish.  Make sure you break up the chunks of imitation crab so it doesn't clump too much.  Also, don't over cook and dry it out.  This is one I'll be making again.

'Crab' Cakes

1 cup imitation crab, chopped
2 cups Pepperidge Farm Seasoned Stuffing Mix
1 cup Pictsweet Seasoning Blend (onions, peppers, celery & parsley)
1 egg
1/2 cup water
1/2 cup butter (1 stick) melted

Preheat oven to 350 degrees.  Add the egg to the 1/2 cup of water and whisk till blended.  Pour all ingredients into a large bowl and mix well.  Let sit about 30 minutes allowing stuffing mix to soften.  Line a baking sheet with parchment paper.  Make mix into patties and place on parchment.  Bake 20-25 minutes or until browned.  Makes 8, serves 4.

Comment:  Yes, this can be made with real crab but with the economy that can get expensive and to be honest I kind of like the imitation.  The original recipe came form an old cookbook that had lost its cover so I have no idea of it's name but it does appear from around the 60's - 70's.  The original did not have the peppers and parsley that come in the Pictsweet seasoning blend but it did call for the mix to be stuffed and baked inside 4 bell peppers.  These little changes made it simple to make and oh so good.  There is a slight sweetness from the red and green bell peppers as well as the 'crab'.  Blend that with the seasonings in the Pepperidge and you have the perfect taste.  No condiments needed.