| crab meat (claw) | 1/2 | lb | | fine bread crumbs | 1/2 | cup | | chopped bell pepper | 2 | tbs | | seafood seasoning | 1 | tsp |
| egg | 2 | | |
Directions:
Directions:
Chop imitation crab coarsely. Combine all ingredients. Form into patties. Spray both sides with olive or canola oil and grill 4 minutes each side. Serve on a whole-wheat bun with low fat tartar sauce or cocktail sauce, dill pickle and
Place the crabmeat in a bowl, breaking it up as little as possible. In a
separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg,
horseradish, salt, pepper and seafood seasoning. Mix the ingredients well. Add
the crabmeat and fold into mixture. Be careful not to break up the crabmeat. Put
3 ounces of mixture into metal ring or cookie cutter, about 2 1/2 inches in
diameter. Press lightly on each cake.
Preheat a nonstick pan or a seasoned
cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't
let it smoke. Using your finger and a small spatula, guide about four of the
rings into the skillet. Cook the crabmeat for about 1 1/2 minutes, or until
golden brown. Turn over cakes and cook again until golden brown. Remove the
cakes from the skillet and place onto a sheet pan. Remove the rings from around
the cakes. Repeat until the entire mixture is used. About halfway through,
discard the butter and use a second tablespoonful.
This recipe is from CDKitchen http://www.cdkitchen.com
? 1995-2006 CDKitchen, Inc.
