… sometimes life just gets in the way :/
I know that I’ve been less than stellar at posting any sort of regular recipes these days. And should probably change the name of this blog to “EatsOutFanatic” or something like that…
I blame the house being on the market coupled with warm summertime weather that’s keeping me from whipping up dishes on the regular?
So while things are sort of in limbo, I’m going to have to share a repeater recipe with you guys that I absolutely want to make again soon.
I’ve had a few folks try it out as well and love it too, which always makes me happy happy 🙂
And which is why I love this blog so much <— duhhh, food makes people happy!
Poor Man’s “Crab” Cakes.
Somehow this recipe transforms a can of regular ol’ tuna into something that is super tasty n’ delicious and comes about as close to the deliciousness of a crab cake as you can get without using the lil’ shelled guys themselves!
Plus, more than likely you have the majority of these ingredients in your kitchen right now. And if you don’t, go spend the extra $2.19 and grab what you’re missing to make ’em 😉 I promise, you will not be disappointed!
Poor Man’s “Crab” Cakes
Makes 12 mini cakes
- 2 cans albacore tuna (5oz. each), drained well
- 1 cup frozen corn
- 1/2 cup bread crumbs
- 1 egg
- 2 tsp dijon mustard
- 2 tsp worcestershire sauce
- 2 tblsp sliced green onion
- sea salt & black pepper
- 2 tblsp olive oil for cooking
1. Simply combine all of the ingredients thoroughly and then form into little “crab” cakes. This should make about 12 mini-cakes.
2. Place the cakes into a hot pan (medium high heat), in two batches, with 1 tblsp of olive oil for each batch. Cook for about 3-4 minutes each side, until the cakes get nice n’ brown and crisp on the outside.
That crispy brown crust really brings its flavor A-game, that’s for sure!
They are so cute and mini too, which makes them cook up perfectly and evenly and get that wonderful crust I was just rambling on about
Me, rambling? Never….
If you’re feelin’ a lil’ spicy, top your “crab” cakes with some hot sauce too! I think we all know the answer to that one for this lady…
Okay so I have to tell you that one of my biggest fears in my “pre-tuna-liking phase” of life was how fishy tuna could taste when prepared certain ways.
Well let me just tell you that there is no fishy taste here my friends! Not sure if the sweet corn cuts it, or the dijon and worcestershire balance it, or what really happens behind the scenes…?
All I know is that if I was doing a blind taste test of these I’m not sure that I’d be able to pin down tuna as the key ingredient here. Crazy, huh?
They were also just flat out really good. That darned crispy browned crust surrounding a perfectly moist, sweet corn filled inside was enough to just woo me into eating six of them?
Yea, I said it haha
So go ahead, even if you’re a bit skeptical on canned tuna, maybe give these a whirl and let me know if you love them as I much as I did too!