As we enter the Lenten season, we begin looking for new ways to make fish and seafood for meals and snacks. Here are two recipes that use crab, one for a tasty snack and another that works for either a snack or meal.
The Four-Ingredient Crab Dip makes a great appetizer. It can be served with crackers or, if you’d like a healthier option, celery sticks.
This recipe for Scrumptious Crab Cakes is not only easy to make, but also it’s easy on the budget since it calls for imitation crabmeat instead of the more expensive frozen crabmeat. Despite using the cheaper alternative, you’ll find the crab cakes are rich and flavorful.
FOUR-INGREDIENT CRAB DIP
1 (8-ounce) package cream cheese, softened
2 to 3 tablespoons picante sauce, according to your taste
1 tablespoon prepared horseradish
1 (6-ounce) can crabmeat, drained, flaked and cartilage removed
Crackers or celery sticks
In a mixing bowl, beat cream cheese, picante sauce and horseradish; mix well.
Stir in the crab and refrigerate until ready to serve.
Serve cold with a variety of snack crackers or celery sticks
Makes about 1 1/2 cups
SCRUMPTIOUS CRAB CAKES
1 pound imitation crabmeat, flaked
1 cup Italian bread crumbs, divided
1 egg
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon dill weed
1/8 teaspoon seafood seasoning
1 tablespoon lime juice
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
Combine crabmeat, 1/2 cup of the bread crumbs, egg, mayonnaise, mustard, dill, seasoning, lime and lemon juices and Worcestershire sauce.
Shape into eight patties.
Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover.
Refrigerate for 30 minutes.
In a large skillet coated with nonstick cooking spray, cook patties over medium heat until browned on both sides.
Makes 8 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
