Vermont by the Sea – Easy Crab Cakes

It isn’t easy to get good sea food here in Vermont! While we have a Red Lobster within an hours drive, the best sea food Homemade crab cakescomes from the kitchen. Even then, eating sea food on a budget and with great flavors involves some imagination when working with what you have.

1  16oz. package of imitation crab meat

1 cup of bread crumbs

2 tablespoons of mayonnaise

2 tablespoons of dijon mustard

3 eggs

Using a food processor, chop the crab meat until it is in small chunks.

Packaged crab meat

Chopping up the crab meat

Put all of the chopped crab meat in a medium size bowl.

Chopped crab meat

Next, add in the rest of the ingredients and combine well.

Adding the ingredients

Crab meat mixture

Using your hands, form patties (this recipe makes about 8 good-sized crab cakes). If the mixture is too dry, you can add a little more mayonnaise or mustard.

Making crab cakes

In a hot frying pan with a little olive oil (I used both a little oil as well as sprayed the pan with cooking spray) brown the crab cake patties on both sides. I cooked them for about five minutes on each side until I felt they were cooked through and crispy on the outside.

Cooking the crab cakes

Flipping the crab cakes

Serve hot. I love eating my crab cakes with some mayonnaise and Sidehill Farm’s Mango Habanero homemade jam – also great on flaky white fish like tilapia!

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