Awhile back I didn’t know what to make for dinner. A friend's mention ofMexican crab cakes, intrigued me and sent me off to google a recipe. I adapted what I found to be more affordable-- imitationcrab works wonderfully and costs $2.50/lb-- and to use vegetables I hadon hand. Here is what I came up with. My family agreed it was thebest thing I’ve cooked in quite awhile. These were great for dinner served alongside rice, but I'm sure they'd be wonderful Super Bowl nibbles as well.
Mexican Crab Cakes
Makes: 12- 15 patties
Preparation Time: 30 minutes
1 pound imitation crab meat
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, crushed red pepper, grated carrot, chopped spinach, salt, and pepper. Toss togetheruntil well mixed. Add bread crumbs. Add the crab, shredding it intoapproximately 3/4 inch chunks. Mix until well combined — mixture willstart to stick together. Divide the mixture into 12-15 cakes, shapingthem 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. Fry crab cake five or six at a time, for 2-3 minutes on each side, until golden brownon both sides. Turn carefully so that they don’t fall apart. Removeto a paper towel to drain after cooking. You may need to turn down theheat 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.