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Tuesday, February 5, 2013

Crab Cakes

I've had a Betty Crocker's Bisquick Cookbook for several years sitting on the shelf with all the other cookbooks.  I was feeling a bit adventurous and decided to plan my menu around this cookbook for a week.  Oh my goodness!  I have been having such a wonderful time trying new recipes out on Papa Bear.  He really is a great guinea pig for me.  The other night I tried the Crab Cakes recipe and it is so darn good I had to share it with all of you.  I will tell you, the recipe below is not exactly the same as I made it...I did a bit of tweaking to it.  Also, I used imitation lobster instead of the crab as that is what I had in the freezer.

Crab Cakes
1 T. margarine or butter
1/3 C. each finely chopped onion, green pepper and celery.
1 C. soft bread crumbs (I used crunched up crackers)
1/2 C. Bisquick
2 tsp. Worcestershire sauce
1/4 tsp. pepper
1/4 tsp. salt
2 eggs, slightly beaten
1 14oz package imitation crab flakes, chopped

I also added 1/2 T. horseradish and 1/2 tsp. seasoning salt to give the patties more flavor.

1. Heat oven to 400*. Generously grease 2 cookie sheets.  Melt margarine in 10" skillet over medium heat.  Cook onion, celery and green pepper in margarine about 3 minutes, stirring occasionally. 

2. Mix vegetable mixture and remaining ingredients.  Shape mixture into 1 1/2" patties.  Place on cookie sheets.

3. Bake about 12 minutes, turning once, until golden brown.  Serve with cocktail sauce.

Instead of baking these, I heated vegetable oil in the skillet over medium-high heat and cooked the patties 4-5 minutes, turning them over once.  They will reach a beautiful golden brown.

Papa Bear liked these so much he gave me permission to make them again!   I want to add, these are just as good heated up the next day in the microwave for about 45-60 seconds.

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