Potato Crab Cakes are really crab-flavored potato pancakes. They can be prepared in advance, just reheat for serving time. Surimi, or imitation crab, is available at the fish counter of most supermarkets. It is made using a Japanese process in which fish is processed, flavored, and reformed into a crab like shape. It is then cooked. Most of the fish used is pollack. Some real crab is also included. This product is high in protein and lower in cholesterol and fat than some fish. It does contain some sugar and salt.
2 cups plain cooked mashed potatoes
1 cup crabmeat, or surimi (imitation crabmeat)
2 egg whites, slightly beaten
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1/4 cup parsley, minced
Olive oil, or nonstick cooking spray
2 teaspoons butter or margarine
Peel, cook, mash, and cool potatoes. Spoon potatoes into a mixing bowl. Mix in crabmeat, egg whites, Worcestershire sauce, red pepper flakes, and parsley.
Shape batter into patties and set on a plate. Spray a nonstick frying pan with oil and add butter or margarine. Melt over medium heat. Fry Potato Crab Cakes about 2 minutes on each side or until cakes have browned and are cooked.
Remove to individual plates and serve hot.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 56; Total Fat: 0.9g; Saturated Fat: 0.2mg; Cholesterol: 17mg; Sodium: 114mg; Potassium: 173mg;
Milk: 0, Vegetables: 0, Fruit: 0, Bread: 0.5, Meat: 0.5, Fat: 0
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