I was watching a re-run of PSYCH the other night where Sean made Crab cakes with Coriander and Dill, and I got to thinking…Mmm…this sounds good, but I can’t afford lump crab meat today so what can I do???
I made TUNA CAKES with Dill and Cilantro!
Here’s the recipe:
Tuna Cakes with Dill and Cilantro
(Makes 6 cakes)
2 eggs(or 1/2 cup of egg beaters)
2 tablespoons freshly chopped cilantro
1 teaspoon freshly chopped dill
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise (I used fat-free mayo)
1 teaspoon fresh lemon juice
Salt and pepper to taste
1 pound canned tuna (in water) drained and flaked = 2 (12oz cans)
3/4 cup fresh breadcrumbs, more as needed
Panko breads crumbs for dredging
Beat the eggs in a medium-sized bowl. Add the parsley, dill, mustard, Worcestershire, mayonnaise, lemon juice, salt and pepper; mix well to combine.
Gently fold in the crab meat and fresh crumbs until well combined. (The mixture will be very moist. If it is wet, add a few more fresh breadcrumbs.)
Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (Packing the mixture into 1/3-cup measure for each cake will ensure even portions and yield seven cakes. For more or less cakes, use a slightly smaller or larger cup.)
Lightly coat the top and bottom of each patty with panko crumbs. If possible, refrigerate for 30 minutes before sautéeing to help the cakes hold together.
Heat a 12-inch skillet over medium-high heat. Pour canola oil to generously cover the bottom.
Add the crab cakes, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from the pan and drain on a baking rack set on a baking sheet: paper towels work too 🙂
Here’s the picture I got of it. It’s not very good but you get the idea 🙂
Come back soon!