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 comes 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
Using a food processor, chop the crab meat until it is in small chunks.
Put all of the chopped crab meat in a medium size bowl.
Next, add in the rest of the ingredients and combine well.
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.
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.
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!