I hate when I defrost a package of something and only use half of it in a dish – leaving me with extra food that I hadn’t planned on using. I can’t toss it back in the freezer. I don’t want to make more of the same thing I just made. That was the predicament I was in the other day.

I had unintentionally defrosted a whole package of the imitation crab meat – of the lump meat variety. I usually divide the pouch in to recipe-size packages when I buy it, but didn’t get a chance to this time around. I had used some of it this weekend in my mock crab rangoon.  I was left with 3/4 of a package though.

Kosher Crab Cakes
Ingredients:

1 package of the imitation crab meat or 1 pound lump crab meat, chopped well (I used 3/4)
2 shallots, chopped
2 cloves of garlic, chopped
3 scallions, chopped
2 large eggs
2/3 cup bread crumbs
1.5 tsp. Worcestershire sauce
lemon zest of 1/2 lemon
1/2 lemon, juiced
2 tbsp. horseradish sauce
2 Tbsp chopped fresh parsley
1.5 tsp. cayenne pepper
1 tsp. old bay seasoning
fresh ground pepper
tsp.salt
1.5 tbsp. vegetable oil for pan frying

Mix everything in  bowl.

Form in to patties.

Let the patties sit for a few minutes to set.

Pan fry in oil on each side until lightly browned. Keep in mind that the fish is fully cooked already.

Drain on paper towels.

Serve with steamed or sauteed veggies and a salad. We like this with a horseradish remoulade sauce.

Enjoy!