Crab Cakes Amy's Way
These are totally un-authentic, but quick and easy and pretty tasty. Oh, and surprisingly not bad for you at all. In my world, quick+easy+tasty+healthy=KEEPER.
1 6 oz can of crab meat, drained and picked through
2 T. corn meal
1 t. Tastefully Simple seasoned salt
2 T. finely chopped (or grated) onion
Mix all ingredients together and allow mixture to sit for 10 min. Heat a non-stick skillet over med-high heat with a teaspoon or two of evoo in it. Form mixture into patties (I made three), and gently lay in hot skillet. Allow to cook on first side for 5 min before attempting to flip. Cook on other side for additional 3-5 min.
I served mine with a quick dip made of sour cream, horseradish, and garlic. YUM!
This recipe is totally flexible - it could easily accomodate twice as much crab as I used (my patties were breadier than some may like them), different seasonings would taste great, and a variety of sauces would work well (tartar, cajun mayo, etc.)