MOCK "CRAB CAKES"

MOCK

Categories Vegetable Appetizer Sauté Vegetarian

Yield Makes 15 2" crab cakes

Number Of Ingredients 17

Ingredients

1 Pkg veggie crab meat (anywhere from ½ -1 pound depending how much crab you like)
(If you don't know where to find veggie crab meat here is where I get mine from http://vegecyber.com/cgi-bin/vege_item.cgi?detail=10410)
2 slices multi grain bread
1 ½ Italian style breadcrumbs or to taste + ½ a cup to set aside
1 red bell pepper finely diced
2 stalks of celery finely diced
1 small onion finely diced
1 egg or equivalency in egg substitute
¼ c Parmesan Cheese or Vegan Parmesan Cheese ( or to taste) = 2-3 T to set aside
1 T raspberry mustard, or whatever you like
½ c miracle whip or mayonnaise or vegan substitute
1 T margarine or butter
1 tsp turmeric
1 T garlic (or to taste)
1 /4 c parsley
1 tsp lemon pepper
1 tsp seasoned pepper ( or black pepper)

Steps:

In a large mixing bowl combine the onion, celery and bell pepper. Next add in the veggie crab meat, mixing thoroughly. Next add bread crumbs, spreading evenly and mixing to make sure they are fully incorporated. Next take the two slices of multi grain bread and wet them in the sink just enough to dampen them. Squeeze them in your hands to wring out the excess water and them crumble it into tiny pieces adding the moist bread to the crab/vegetable mixture. Next add in the Mustard and the Miracle Whip, mixing thoroughly. Next add in all of the seasonings and the margarine and mix thoroughly one last time. Making sure that the mixture is thick and pliable, but not so gooey as to fall apart in your hands, (remember, if the mixture isn't sturdy enough you can always add more bread crumbs). Spray a medium to large skillet with cooking spray ( I like to use the olive oil spray for extra flavor). Take a small handful of the crab cake mixture and begin to roll and compress it in your hand (as you would a meatball) Once the handful is compressed enough that it isn't falling apart, flatten it a bit in your hand so that is a thick ovular shape then dust them lightly with the breadcrumbs you've set aside and lay them in the pan. (This is done to help maintain shape, add crispness, and keep the crab cakes from flaking) For extra crispness and flavor I like to sprinkle a little bit of parmesan cheese (what was set aside) over the top of each crab cake as well, but this is optional. Turn your crab cakes until each side is crispy and a nice dark golden brown color and have thickened enough to hold their shape