Wednesday, May 23, 2012

Faux Crab Cakes, Made With White Tuna

These were so good, my daughter and I split the last one, not even a crumb left. 4 cakes, 3 people...gone.
So easy to put together, any level of cook can handle this.
Here you go my kosher friends, you can have your crab cake and eat it too. Since it uses white tuna it has a very mild flavor mingled with red pepper, tasty bread crumbs and just a hint of spice. If you need yours gluten free then just use your favorite gluten free bread to make crumbs, I had some left over challah crumbs in the freezer which added a bonus richness to the cakes but any bread crumb would be good. For Pesach you can make use of the matzoh sitting on the counter you don't know what else to with, just crush to make crumbs. Or use Joseph's Pita or Lavish bread, toasted, and crumbled for the Trim Healthy Mamas (love this bread) -they would be and S.

2 tablespoons oil, I used grapeseed but use what you like
1 medium onion, minced
1/2 red bell pepper, minced
2 large cloves garlic, minced or pressed
1 large egg
1/2 teaspoon hot sauce
1  6oz. can white albacore tuna, drained
1 tablespoon mayo
1/2 teaspoon worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon Old Bay Seasoning
1/2 cup bread crumbs, more or less depending on how large the egg is
1/2 teaspoon salt
1/8 teaspoon black pepper
2 (more) tablespoons oil for frying
Saute onion and red pepper in the first 2 tablespoons of oil in a medium sized skillet over medium heat. When tender, about 6 or 7 minutes, add the garlic, stir, set aside to cool.
In a large bowl, mix all the ingredients except the last oil.

Form into 4 patties. If too dry to hold together then add a little more mayo. If too moist then add more bread crumbs, they just need to hold their shape.
Heat the other 2 tablespoons oil in the same skillet and saute the patties about 2 minutes on each side or until golden.
  Drain on a paper towel.
 Serve with remoulade sauce, tartar sauce, plain or in a bun like in Maryland.
You can make these much smaller for appetizers, or this size made a good main dish or would fit a nice bun. 

How to make your own remoulade sauce

Look for this recipe also seen on Stacy Makes Cents and Gwen's Nest .

And thank you to Serene and Pearl for their hard work at Trim Healthy Mama.


  1. Yum, yum! Who needs crab when you can have tuna! :-) Thanks for linking at Trim Healthy Tuesday!
    ~Stacy @ Stacy Makes Cents

  2. This sounds great! Could you substitute 1/2 cup oat flour for the bread crumbs?

  3. Yes, Carina, it might make them a bit more dense and moist but definitely worth the experiment. If not then perhaps if gluten is the issue you could make crumbs from any gluten free bread. Have fun playing with your food!