Tuesday, January 29, 2008

Poorman's Crab Cakes

These tuna cakes take me back to a time when I was a little girl and I loved, just loved watching The Love Boat with my brothers--even though none of us understood English at the time! During those days, my mom had to feed three very hungry kids. But since money was a bit scarce, my mom made up recipes that were clever because she used ingredients that were always available and oftentimes cheap. I called these poor man's crab cakes because after I made them for Matt last night, he actually thought they were made out of crab and he preferred these to crab cakes. Can you believe it?

INGREDIENTS (makes 6 tuna cakes)

  • 2 cans of tuna in water, drained
  • 1 shallot, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • 2 large eggs
  • Pinch of salt
  • Fresh ground black pepper, to taste
  • 1 tbsp. flour
  • Olive oil
  • 8 oz. canned crushed tomatoes and its juice
  • 1/4 tsp. Spike Seasoning or your favorite seasoning salt
  • Steamed white rice, as a side

In a bowl, combine first 8 ingredients and mix well. Place in the refrigerator for 15 to 20 minutes. Start cooking your rice, if you haven't done so yet.

In a large skillet, heat about 2 teaspoons of olive oil on medium-high. Mix the tuna mixture again (it will be a little watery) and divide into 6 equal parts and slightly flatten them into patties.

Once the oil begins to shimmer, add 3 tuna cakes and cook for 3 minutes. Flip cakes over and cook for an additional 2 to 3 minutes. Remove cakes and cover with foil to keep warm and finish cooking the remaining cakes, adding more olive oil to skillet, as needed.

Once the final batch is done, keep warm in foil. Add the crushed tomatoes to the same skillet and 1/4 teaspoon Spike seasoning and bring to a simmer for 2 minutes. Add all the cakes back into the skillet with tomato sauce and simmer one more minute. Remove from heat.

To serve, place two to three cakes in a plate, drizzled with some of the tomato sauce and with a side of cooked white rice. Mmmmm....thanks, mom!

    No comments: