This recipe can also double as stuffing for fish, shrimp or a lobster tail. You'll pay so much for these in a restaurant, but they're really so easy
to make at home, for a fraction of the price. Friends and family will
think you're a gourmet, but you'll know the truth :)
1 pound of fresh crab meat (lump is best, but backfin is good too)
Juice and zest of one lemon
2 heaping tablespoons of mayonnaise (reduced fat versions are fine!)
1 tablespoon of Old Bay seasoning
1/2 cup of plain breadcrumbs -- panko style are best, but any plain breadcrumb is fine
1 egg, well beaten
Place
the mayo, Old Bay and egg into a bowl and mix well. Then fold in the crab meat, breaking up jumbo lumps into 3 or so pieces each, but not too small. Once that's mixed, fold in the breadcrumbs until they are just evenly distributed.
Divide into four to siz portions and form into patties. You can then either saute these in
olive oil until lightly browned on both sides, or broil them for about
4-5 minutes on each side.
The mixture is also a perfect crab-meat
stuffing that you can use to stuff flounder, sole, tilapia, etc., or
shrimp, or lobster, or mushrooms, etc.
If you don't like crab
meat, you could easily substitute salmon. Buy one pound of fresh salmon
filet, lightly brush with olive oil, and broil for 6-8 minutes, until
it's medium. Let the salmon cook and break it up into chunky flakes,
and follow directions as above.
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