Crab Cakes

Now that I know how to make crab cakes I want to make them often because they are so good!  Dinner alone tonight so these ingredients are for one portion. Fresh carrots and frozen corn for vegetables, microwaved together.  I made Uncle Ben's traditional sage stuffing instead of rice or potatoes.  Fern doesn't like it but I do once in a while so he's away and it's easy to make.

Crab Cakes

150 gm crab or imitation crab
1 oz bread crumbs (3 tbsp)
1 oz flour
1 tsp onion powder
1/2 tsp glarlic powder
1/2 tsp salt
1 tsp paprika
1 shallot
1/3 stick celery
1 egg

Dice a shallot or very small onion finely.  Take 1/3 of a stick of celery, split down the middle then diced.  Put the shallot and celery in a frying pan with oil and cook to translucent. Take the vegetables out and put them in a bowl to cool.

The stuffing was simple, follow the directions on the box.  The vegetables were done in the microway in chicken stock then finished with butter and salt. Break up the crab into the bowl of shallots and celery.  Add the flour and mix, add the bread crumbs and mix, add seasonings and mix then finally add the egg and thoroughly mix.  Make into two large or 4 small crab cakes. Cook over medium high heat till browned. Plate the crab cakes and sprinkle fresh lemon juice over them or mix a little sauce.

Tartar Sauce

1 tbsp mayonnaise
1 tsp sweet pickle relish

 and put a blob on or beside the cakes. Delicious!