At school this past fall I took a class called Food for Contemporary Living in the nutrition department. It was my dream class. I got to spend 3 hours cooking in a food lab every Tuesday afternoon. Each class focused on a different food group: fruits and vegetables, whole grains, seafood, milk and egg foams, and many others. Each student was responsible for preparing a recipe, and then at the end of class we got to sample a bit of each dish and complete sensory evaluations. Our “textbook” was the red Betty Crocker cookbook, which had some surprisingly good recipes, including the one I am going to share with you today.
I was so amazed by these crab cakes in class because I had never tried canned crab before and didn’t know it could be so delicious. These are light and fluffy, and filled with flavor. They don’t taste fishy at all, have great spice from the ground mustard and a nice crunch from the scallion whites. I haven’t tried it yet, but I bet these would be great with tuna or salmon as well. As you can see, I served them with my favorite roasted asparagus and a nice glass of white wine.
Adapted from Betty Crocker, serves 4
- 1/3 cup mayonnaise or salad dressing
- 1 large egg
- 1 ¼ cups soft bread crumbs (about 2 slices bread, I used whole wheat)
- 1 tsp ground mustard
- ¼ tsp salt
- 1/8 tsp cayenne
- 1/8 tsp pepper
- 2 medium green onions, chopped- 2 Tbsp
- 3 cans (6 oz) crabmeat, well drained, cartilage cartilage removed and flaked
- ¼ cup dry bread crumbs
- 2 Tbsp vegetable oil