We did a bit of traveling this spring and early summer, but we're home now with some great ideas for recipes, that I will be sharing with you over the next few weeks.
This is something that I'm sure you will love. It's a play on gefilte fish that's absolutely delicious.
Faux Crab Cakes
Looking for something different to serve as an appetizer on Shabbat or Rosh Hashanah? Try this scrumptious dish that adds a little zest to your meal.
Makes 12 large or 24 small “crab” cakes.
1 log frozen gefilte fish, thawed
4 scallions chopped fine
1 stalk of celery chopped fine
1 red bell pepper chopped fine
4 tablespoons chopped dill
1/4 cup finely diced sweet onion, Vidalia, Walla Walla, or Texas Sweets
10 sticks imitation, kosher crab, sliced into 1/4 inch to 1/2 inch pieces
1 large egg
1/4 cup mayonnaise (not low fat or fat free)
3 to 4 tablespoons Old Bay Seasoning, or to taste
2 cups of Panko crumbs to coat the “crab” cakes
Grape seed or vegetable oil for frying
Sweet and Tangy Mustard Sauce to serve
Chopped dill to garnish
Preheat the oven to 350 degrees.
Line a rimmed sheet pan with parchment paper
In a large bowl, mix together the thawed gefilte fish, scallions, celery, bell pepper, dill, onion, crab, egg, mayonnaise and Old Bay. Form into cakes and dredge in the Panko.
Heat the oil in a large fry pan on medium heat, use just enough oil to coat the bottom of the pan, about 1 to 2 tablespoons. Put the crab cakes in the pan and fry until golden brown, about 2 to 3 minutes.
Place the crab cakes on the prepared sheet pans and bake for 35 to 40 minutes, until done. (Can be made 2 days ahead and kept in an airtight container in the refrigerator. To reheat, place on a rack in a sheet pan and bake for 10 to 15 minutes in a preheated 300 degree oven.)
To serve garnish with chopped dill with the Sweet and Tangy Mustard Sauce on the sid
Sweet and Tangy Mustard Sauce
1 cup mayonnaise
2 tablespoons honey
1/4 cup Dijon mustard
3 tablespoons Old Bay Seasoning
Mix all ingredients together. Refrigerate until needed.
Can be made 2 to 3 days ahead.
Sharyn Rosler (c) November, 2013