Crab Cakes Using Imitation Crab Meat

If you've read my blog at all you know that I love to cook. I've been reading Sandra's blog at Diary of a Stay at Home Mom for quite a while now and have always enjoyed her Slow Cooking Thursday posts but haven't participated in the past because I don't have that many unique slow cooking recipes. So I was excited today when I read that she is changing Slow Cooking Thursday to Cooking Thursday where you can post any old type of recipe. So guess what that means? I get to participate and this will be very first Cooking Thursday post.

So for my very first Cooking Thursday post I am going to share my crab cakes recipe. Whenever we have crab cakes I always link to The Best Crab Cakes recipe on Terri's Kitchen and while that is the general recipe that I do use I do make some changes. The main difference is that I use imitation crab meat instead of the real deal.

The first thing you need to do is to find a really adorable assistant like this one. The only bad thing about this one is that you have to watch him so that he doesn't eat up all your crab meat.
If you can't find a super adorable and loveable assistant that's okay, you can still make the crab cakes but it won't be nearly as much fun.

Here is what you will need though:

1 - 1.5 pound package of imitation crab meat
Note - different brands taste very different, some is sweet much sweeter than others. I get mine at Wal-Mart - it's super cheap. I have gotten a brand at Meijers before that was simply awful. You really have to find a brand that tastes right to you.

2 1/2 cups fresh bread crumbs
4 eggs
2 tablespoons fresh parsley flakes
1 teaspoon ground mustard
2 teaspoons Worcestershire Sauce
4 tablespoons mayonnaise
2 teaspoons lemon juice

Canola or Peanut Oil for frying
1. Mince the entire package of crab meat using a food processor.
2. Mix in breadcrumbs and the rest of the ingredients.
3. Form your crab cakes. If they are too moist you can add in more bread crumbs to help them hold together. Yours will probably look much neater as you more than likely won't be having a six year old patty them out.

4. Generously cover the bottom of a skillet with oil and heat.
5. Once the oil is hot cook the crab cakes until golden brown on each side
6. Allow grease to drain before serving.
We ate ours with Cheesy Hot Potatoes and corn. You can see one of the downfalls of living with four kids in the picture above - someone ate up all of my cheese and I didn't have much to go on top of our potatoes, we made do though.

Be sure to visit Diary of a Stay at Home Mom for more Cooking Thursday recipes!