Tuna Crab Cakes

Tuna Patties pic_6

Traditionally crab cakes are made with crab meat, bread crumbs, mayonnaise, eggs and Old Bay Seasoning. Crab cakes are typically deep-fried and served with tartar sauce or sour cream with fresh squeezed lemon juice.

However, I like my crab cakes simple but tasty, without adding too much of the usual ingredients to overpower the crab flavor. Even though people give tuna a bad name because they have mercury, I love the rich tuna flavor regardless. I make salmon patties and tuna patties whenever I have a taste for it.

So naturally I created this crab cake recipe using tuna and crab as the main ingredients.
I added some white beans because we need fiber in our diet. The beans help to hold the shape. I pan fry the crab cakes instead of deep frying. The result is fabulous. This is my Asian style crab cake recipe. It tastes so good, I don’t need dipping sauce. You can serve it on a platter or open-faced sandwich. I serve tuna crab cakes with steamed rice.

Tuna Patties pic_1

In a large mixing bowl, mix together the tuna, crabmeat, chickpeas, celery, garlic and green onions. Season with a little salt, black pepper, oyster sauce and 1/8 teaspoon sesame oil. Add the egg and cracker crumbs, mix well and shape into patties. I like to
use a small cookie scoop to make the patties.

Tuna Patties pic_2

Prepare a large frying pan on medium-high heat, add olive oil, wait until hot. Gently place patties in the hot pan, cook until both sides are golden brown, a few minutes on each side. Be sure to watch closely, adjust the heat accordingly. Cook the patties in two batches if you can. It cooks better when they are not crowded together.

Tuna Patties pic_3

Print the recipe:

Tuna Crab Cakes

  • Servings: 16 Delicious Patties | Recipe by Leslie at Soups Ahoy
  • Print

Tuna Patties pic_4

INGREDIENTS AND DIRECTIONS

2 cans (4 oz each) chunk light tuna, drained
1 can (6 oz) backfin lump crabmeat, drained
1/2 cup canned chickpeas, drained, mashed
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
4 stalks green onion, finely chopped
1 large egg, beaten
1/3 cup cracker crumbs (wheat thins) or plain bread crumbs

salt, black pepper, oyster sauce, 1/8 teaspoon sesame oil

In a large mixing bowl, mix together the tuna, crabmeat, chickpeas, celery, garlic and green onions. Season with a little salt, black pepper, oyster sauce and 1/8 teaspoon sesame oil. Add the egg and cracker crumbs, mix well and shape into patties. I use a small cookie scoop to make the patties.

Prepare a large frying pan on medium-high heat, add olive oil, wait until hot. Gently place patties in the hot pan, cook until both sides are golden brown, a few minutes on each side. Be sure to watch closely, adjust the heat accordingly. Cook the patties in two batches if you can. It cooks better when they are not crowded together.

 


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