The other evening I didn’t know what to make for dinner. Christine mentioned that a friend of hers was having Mexican crab cakes (she didn’t mention til later that the friend was eating at a restaurant!) I was intrigued and googled a recipe. Last evening I adapted the recipe to be more affordable (imitation crab works WONDERFULLY, thankyouverymuch!) and to use vegetables I had on hand. Here is what I came up with. My family agreed it was the best thing I’ve cooked in quite awhile.
Mexican Crab Cakes
Makes: 12- 15 patties
Preparation Time: 30 minutes
1 pound imitation crabmeat
2 large eggs
1/2 cup sour cream
1-2 teaspoons crushed red pepper flakes
2 carrots, grated
2 cups coarsely chopped fresh spinach
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup dried bread crumbs
1/2 cup oil, for frying
1 tablespoon butter, for frying
Sour cream and salsa (optional)
In a large mixing bowl, beat the eggs lightly. Add the sour cream, chili, grated carrot, chopped spinach, salt, and pepper. Toss together until well mixed. Add bread crumbs. Add the crab, shredding it into approximately 3/4 inch chunks. Mix until well combined — mixture will start to stick together. Divide the mixture into 12-15 cakes, shaping them into patties about 3/4 inch thick and 2-3 inches in diameter.
In a large heavy skillet, heat butter and oil over medium high heat, until a drop of water added to the oil sizzles and pops. Saute 5-6 crab cakes at a time, for 2-3 minutes on each side, until golden brown on both sides. Turn carefully so that they don’t fall apart. Remove to a paper towel to drain after cooking. You may need to turn down the heat a notch after the first batch if cakes start cooking too fast.
Serve with sour cream and salsa. Good side dishes include rice, baked potatoes, or polenta.