I don't want this to sound like a commercial, but I would like to say something about Alaskan surimi (I get the impression some people aren't familiar with it). Surimi is made from boneless, skinless Alaskan Pollock fillets that are cooked and flavored with crab meat, then pressed into various shapes. Surimi can be used in place of crab or shrimp in almost any recipe. It comes in 12 ounce and 16 ounce vacuum packed pouches. Just make sure it says "made from Alaska Pollock" because I can not vouch for any other kind.I use surimi because it is not only economical, but it comes pre-cooked and is great for a super-fast meal (hot or cold). This open face surimi melt sandwich is quick, filling and easy.
Surimi Melts12 ounce package of crab flavored surimi (flake style)1/2 cup chopped celery1 tablespoon chopped chives or green onion1/3 cup low fat mayonnaise2 teaspoons Dijon mustard1 teaspoon lemon pepper3 slices of bacon fried crisp3 English muffins split in half2 cups shredded cheddar or pepper-jack cheeseRough chop the surimi and mix it with the chives, mayo, Dijon, lemon pepper, crumbled bacon and 1 cup of shredded cheddar or pepper-jack cheese until well blended. Lightly toast the split English muffins and then top with the surimi mixture (divided equally).Top mixture with the rest of the shredded cheddar (or pepper-jack) and broil these open face sandwiches until the cheese is melted and the sandwich is hot.NOTE: Makes six sandwiches, 300 calories each.
I don't know about you, but I can not afford fresh crab unless it is a very special occasion (certainly not for the every day crab cake). Even though crab is harvested right here in Alaska, it is not on MY table very often because of the price.Are you familiar with crab flavored surimi? I use it in casseroles and crab cakes with very good results. Some people have an issue with the texture of surimi. However, I have found that if you break the surimi into pieces and give them two or three very quick pulses in your food processor, it will "flake" just like real crab. I don't think you will fool anyone into thinking it is fresh crab meat, but the quality and taste of surimi is SO much better than it used to be (if you haven't tried it in a while). Tonight, I made big crab cakes and served them like a fishwich, I guess you could call them a crabwich. They had a very good crab cake consistency and flavor, not to mention they were very easy to make and affordable.
For those of you not familiar with surimi, it is made from Alaska cod fish and seasoned to taste like crab. It comes in 16 ounce pouches in the fresh meat isle. Make sure it says "flake style" and "crab flavored".
In a large bowl, mix:2 large eggs2 tablespoons mayonnaise1 teaspoon Dijon mustard2 tablespoons chopped parsley1 teaspoon seasoned salt1/4 teaspoon black pepper1/4 teaspoon crushed red pepper flakes16 ounce pouch crab flavored surimi (flake style)3/4 cup dry bread crumbs Put the surimi in your food processor and pulse it two or three short blasts (until it "flakes" like crab meat). Set aside.Whisk the first seven ingredients in a bowl until very smooth then add the bread crumbs and flaked surimi. Mix well with hands. Cover and refrigerate until ready to cook (or at least half an hour).If you are making larger sandwiches, form into 4 large patties (working on waxed paper). Rinse your hands once in a while because the crab cakes are easier to form and work with if your hands are wet/damp.
In a large frying pan, or electric skillet, melt 1 tablespoon of butter and 1 tablespoon vegetable oil. Fry patties until they are golden brown.NOTE: These are also very good, in a smaller version, served with tartar sauce and lemon.