Crab or Krab Cakes

What makes a better snack than a crab cake? Or perhaps you’re more of a krab person.

I’ve had many crab cakes in my time, being from New England and all.  But I have never found somewhere that offers the vegetarian version. I mean we have imitation crab (or krab), so why not krab cakes?

For this recipe, I have included both a basic crab cake as well as the vegetarian version. And don’t worry, you won’t need summer weather and a grill for this one. Just pull out your  Grillet™ and you’re good to go!

Ingredients
For Crab Cakes::
2 slices good quality bread, crust removed
2 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons dried parsley
½ teaspoon Dijon mustard
1 egg, beaten
1 lb. crab meat; rinsed, pressed dry and picked through for shells
For Krab Cakes::
4 slices good quality bread, crust removed
4 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons dried parsley
½ teaspoon Dijon mustard
1 egg, beaten
1 cup Panko breadcrumbs
⅔ lb. krab (imitation crab) meat, chopped into small pieces
For Seasoned Mayo::
¾ cup mayonnaise
½ teaspoon roasted garlic powder
1 teaspoon Old Bay seasoning

Grillet™
about 12 small cakes per recipe (12 crab, 12 krab)
Prep Time: 20 minutes
Cook Time: 20 minutes

Directions
1. Set the Grillet™ to 400℉. Place the lid on and let it heat.
2. For either the crab or krab recipe, break the bread into small pieces. Mix in all of the remaining ingredients for either recipe except the crab or krab.
3. Stir in the crab or krab.
4. Shape the mixture into roughly 12 patties.
5. Four at a time, place the cakes into the Grillet™.
6. Cook for 5 minutes on one side, then use a rubber spatula to flip them over. Cook for an additional 5 minutes on the other side.
7. Once both sides are cooked and have nice grill marks, remove from the grill and set aside.
8. Repeat until all of the crab cakes are done. Spoon a small dollop of the seasoned mayo over the cakes and serve.

Recipe inspiration from Panini Happy

 

 

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