Serious Eats: Talk
Does anyone have any suggestions on what to use instead of crabmeat
I don't like seafood, however I do like the other ingredients that were in this crab cake recipe. In the 80's sometime (my teens), I made "crabless crab cakes" using this recipe. I just substituted extra bread for the crabmeat. Below is the original recipe off a tin of Old Bay Seasoning. They no longer have this recipe on the tin.
I made this a few years ago and my Girlfriend and her Daughter loved it. Whatever I did came out good. I wanted to make it again shortly after, but it didn't come out too good. I must have got cocky since the first time was so good, my second time was "dense" because of the bread.
Do you have any ideas of something I can use in place of the crabmeat instead? I like the texture of a crab cake.. nicely fried, so I'd like to try and keep that in mind. I guess I could just mix everything and dip the bread in like french toast.
2 slices dried bread, crusts removed
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon McCormick® Parsley Flakes
1 tablespoon baking powder
1 teaspoon OLD BAY® Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound lump crabmeat
In a large bowl, break bread into small pieces. Moisten with milk.
Add mayo, Worcestershire sauce, parsley, baking powder, OLD BAY, salt, egg and crabmeat. Mix lightly and shape into 4 patties. If time permits, refrigerate patties 30 minutes to help keep them together when cooking.
Broil or fry until golden-brown on both sides.