Crab Cakes

I love crab cakes. My husband loves crab cakes. We have a favorite restaurant that makes great crab cakes. Tonight  I tried to make some great crab cakes, but needless to say, they were not perfect. They were edible, but not wonderful like those at our favorite restaurant.

Paula Dean I am not. I read her recipe for crab cakes, but I had to make a few substitutions. I went to our local fresh seafood counter at the Albertson's. They had no fresh crab meat. What is a domestic goddess to do but make do. I bought imitation crab meat, about one pound. When I got it home, I mixed it up with the rest of this stuff:  two green onions, one stalk of celery, about 1/4 of a bell pepper, two eggs, 1/2 a sleeve of club crackers, salt, pepper, Old Bay Seasoning, juice of one lemon and some fresh parsley. Oh, I did not have fancy mustard or Worcestershire sauce so I put in some A-1 and some French's yellow mustard.

I took this whole mess in a stainless mixing bowl and squished the whole mess up between my fingers. The imitation crab meat took a while to squish adequately but by the time I finished it looked pretty real. I then took my old lunch lady metal spoon and made patties just that size. I fried them up in some canola oil, but I think I got them too dark.

Well the total outcome was edible. When I asked the family for reviews, I was told since I went to all that effort, it would be better to get the fresh crab from Central Market.

By the way, these are real world pictures in my blog about the way something really turns out. Needless to say, Domestic Goddess I am not.