You can mix your crabmeat (real or imitation) or other flaky white cooked fish with instant mashed potatoes and add seasonings you like to your own taste (seasoned salt, pepper, whatever you like). Shape into patties, coat with bread crumbs & fry in olive oil until golden brown. I like serving with coleslaw.
Look in your grocery store for OLD BAY seasoning. The recipe should be on the back of the can. You can serve cole slaw and you can also make your crabcakes and serve them on a roll with tartar sauce. You don't really have to use crab to make your cakes. I've boiled fresh Rock and made fishcakes instead. Yum Yum. Ester's recipe sounds pretty good too. I think I'll give it a try.
This is a wonderful recipe and I use it all the time as we have access to fresh crabmeat. 1/2 cup mayo, 1 Tablespoon brown mustard, 1/2 beaten egg (1 1/2 Tablespoon), and 1 lb. lump crabmeat. Oil a baking sheet. Preheat oven to 400. Whisk together mayo, mustard & egg. Fold in crabmeat until just combined. Gently form mix into 4 - 1" thick cakes and transfer to baking sheet. Bake in middle of oven 15 to 20 minutes or until golden. Let stand 5 minutes before serving. These are good on hamburger buns served with peas or coleslaw. Pineapple as a fruit accompainment and cake for dessert.
I read this somewhere recently and tried it; it's good! Mix together 2 eggs, 2 cans (about 6 oz. each) of flaked crab and a box of stuffing mix prepared. Form into patties and fry in butter or oil
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