Poor Man’s Crab Cakes (Loose Mix)

Discussion in 'Non-fish Seafood' started by bearcarver, Dec 11, 2014.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Poor Man’s Crab Cakes  (Loose Mix)

    It might be just me, but I love this Imitation Crab Meat, especially when I can get it for $3 or less for an 8 oz package.

    I also love Crab Cakes, but I’m not crazy about the price for Crab Cakes or the price of real Crab Meat.

    So I gotta go with the Imitation Crab Meat. I have often just chopped it up & fried it in butter, which is fine, but then I tried making Crab Cakes with it. They were good, but in order to get them to stick together I had to add too much of things other than the meat, which I hate to do with anything I make, and the same reason I don’t add a bunch of junk to my sausages & meat sticks!!

    So I decided to try something new——“Poor Man’s Crab Cakes (Loose Mix)”

    #1 Chop up one 8 ounce pack of Imitation Crab Meat.

    #2 Mix the following dry ingredients:
    1 TBS of Dry Bread Crumbs.
    1 tsp of chopped Parsley
    1/2 tsp of ground dry mustard.
    Salt & Pepper to taste.

    #3 Mix the following wet ingredients:
    1 Egg.
    1 TBS Mayo or Miracle Whip.
    A couple squirts of hot sauce (Like Franks).

    Now Put 2 TBS of Butter in a Hot Frying Pan until melted.
    Add the 8 ounces of chopped Imitation Crab Meat until lightly browned.

    Mix until smooth the Dry #2 mix with the Wet #3 mix, and stir it all into the browning Imitation Crab Meat.

    Keep stirring until all is browned and good & hot.

    Move to Plate for eating, and put leftovers in lidded container for fridge & later heating in Nuke-U-Later.

    Note: I could easily eat this whole batch, but I try to consume 1/3 of this per meal, as a side dish.

    Mrs Bear also made some other Great Eats (Shown Below)

    Thanks for Looking,


    All The Ingredients:

    Imitation Crab Meat chopped and ingredients all mixed:

    Imitation Crab Meat in butter in pan:

    All ingredients mixed & browned with Imitation Crab Meat:

    Clockwise from top: Mashed Taters with Chicken Soup Gravy, Loose Poor-Man’s Crab Cake Mix, Shake & Bake Chicken Thigh, and Peas:

    The rest of the “Loose Poor-Man’s Crab Cake Mix” to the Fridge to be Nuked for a few more meals:
    themule69 likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty Bear! One of the biggest pollock fisheries used to be off Oregon. There would be huge processor ships offshore that the local guys would deliver to. They'd process the pollock and turn it into the Surimi that is used to make the imitation crab, shrimp, you name it. Then that type of fishing was banned in ours waters and the joint venture program was scrapped.
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Sadly crab meat has gotten prohibitively expensive here too. We call the imitation stuff "crab with a K" and have used it with a very similar recipe for Krab cakes. We've also used the "lobster with a K" variety for a fairly decent Klobster roll. One of my favorite brunches is similar to eggs Benedict. I call it eggs Annapolis. It's a crab (or Krab) cake topped with crumbled bacon, a poached egg and a Hollandaise sauce seasoned with Old Bay.
    I like the idea of leaving it loose as a side dish. Thanks for sharing!
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    WOW!    who likes peppa on their taters?   ahhhhh chooooo!

    With all the crab the wife and I have gotten during our recent crab and cod combo fishing trips, my freezer is starting to overflowing with Dungee crab meat.    Maybe I should get off my backside and make some crab cakes also.  Those look fantastic.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Case!!

    I think my taste buds have evolved over the years to enjoy the cheaper things in life.

    That's why I like these Imitation Crab & Lobster. I can't even taste a difference between the packaged Imitation Crab & the Imitation Lobster. I think the only difference is the name on the bag.

    You obviously know more about that than I do----Am I right about the difference?

  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep you sum it up pretty well there! I can't taste the difference either!

    Most of whats produced today comes out of Alaska, made with Alaskan Pollock. Surimi translated means "ground meat". Basically they pulverize the fish into a gel like paste mix it with other stuff and extrude it. On the big processor ships they made it into giant blocks. I can't remember if they are 20,50, 80, or 100 pounds. Then they would blast freeze it. Once delivered onshore those blocks would be processed into the final product. Your crab/ lobster could contain some of the following to give the meat texture and flavor:

    Alaska Pollock, Water, Egg Whites, Wheat Starch, Sugar, Corn Starch, Sorbitol, Contains 2% or Less of the Following: King Crab Meat, Natural and Artificial Flavor, Extracts of Crab, Oyster, Scallop, Lobster and Fish (Salmon, Anchovy, Bonito, Cutlassfish), Refined Fish Oil (Adds a Trivial Amount of Fat) (Anchovy, Sardine), Rice Wine (Rice, Water, Koji, Yeast, Salt), Sea Salt, Modified Tapioca Starch, Carrageenan, Yam Flour, Hydrolyzed Soy, Corn, and Wheat Proteins, Potassium Chloride, Disodium Inosinate and Guanylate, Sodium Pyrophosphate, Carmine, Paprika.

    Also usually heavy in MSG.

    Surimi products are low in fat typically, and high in sodium. They have a little bit of protein but not much.
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks MBB!!

    Sounds Great !

  8. dls1

    dls1 Smoking Fanatic

    DS, Thanks for sharing that info. I've never had surimi before, at least knowingly, but it really sounds appetizing. [​IMG]

    The sentence, "Basically they pulverize the fish into a gel like paste mix it with other stuff and extrude it.", caught my attention, especially the word "extrude". It seemed to suggest, and the video below confirms, that surimi is really the seafood industries version of that meat-based product commonly known as "Pink Slime". I also found that transglutaminase, aka "Meat Glue", was originally developed for use as a binder in the production of surimi. Yummy!

  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Don't like it----Don't eat it !!

  10. Bear, Nice looking plate I don't think it is legal to bait Mule's. You had me with the name "Poor Mans"


    Happy smoken.

  11. roller

    roller Smoking Guru SMF Premier Member

    Looks good Bearman but I just cant eat that stuff....
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Craig!!!

    LOL----I didn't used to use as much black pepper until that Open Heart surgery screwed up my Kidneys. Now because I had to cut way back on salt, I make up for it with pepper. LOL---I'm very careful not to inhale while applying it.

    I wish my freezer was overflowing with Crab Meat.

  13. chef willie

    chef willie Master of the Pit OTBS Member

    Sadly(??) will admit I have a weakness for that s***. LOL.......I grab a handful outta the bag and just push it in the pie hole usually. That's about the only way I eat it and I can't tell any diff in flavors either. IMO it's better than most other snack on stuff...except maybe jerky or snack sticks.
  14. chef willie

    chef willie Master of the Pit OTBS Member

    Case, I get this at Winco in Corvallis. Great for doing dips, cakes, etc. When I started buying it was $8 a pound can now up to $11 a can but, IMO, still a deal.....Willie

  15. sb59

    sb59 Smoking Fanatic

    Hi Bear, 

    I've done a similar mixture before and like to stuff inside a boned trout to bake. I'd really rather not know how this stuff is made any more then commercially made bologna which I love fried! Both guilty pleasures!
    Last edited: Dec 12, 2014
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Bill !!

    Thanks David!!!

    Guess I gotta bring in my Carrots!! [​IMG]

  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Willie!!

    I often thought about just eating some out of the pack, but I didn't know if that was safe----I always fried it a bit in Butter.

  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep it's a pre-cooked product. Safe to eat right out of the package. We make a crab salad with the stuff for sandwees. Bit of mayo, chopped celery, tarragon, squeeze of mustard, salt pepper garlic. You can mix that with cold pasta for a cold crab pasta side
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!

    Sounds Great----Stuffing this stuff in a Trout !!!

    LOL----And I just had a few slices of Fried PA Dutch Ring Bologna with my eggs about 2 hours ago!!!

  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Case!!

    Good to know!!


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