Frugal Seafood

We love seafood, but let's face it~ it's not the most economical thing to feed a family with. Now a lot of times we are lucky to have fresh (frozen) caught fish from our trips to the family pond waiting to be fried up and enjoyed, but other than that any seafood we want to enjoy had to be purchased as needed. So when I find ways to make fish, shrimp, crab, etc in a more economical way I am always happy to try. For this one, I saved money 2 ways. First, I used canned crab, which is much more affordable than lump or fresh. Secondly, I stretched the amount we needed by making the crab into something, not just eating as is. I mean if we're cooking up crab legs, we better buy about 3 lbs, b/c Alex can eat at least one pound himself! These make a great main dish for dinner, but if you're having a party, they could easily be prepared in a smaller size for a tiny appetizer. Plus, they are so simple you don't have to wait for a special occasion to enjoy them. They can be whipped up any night of the week! Be sure to check out the dipping sauce too b/c it's a must have! If you want more seafood on your family table, but don't want to take out a short term loan, I'm here to help!

Crab Cakes with Aioli Dipping Sauce Adapted From Taste of Home
Makes 4 cakes

2 (6oz) cans minced crab meat, drained
1/4 c. mayo
1 cup. seasoned breadcrumbs, divided
1 egg, lightly beaten
1 TBS lemon juice
1/4 c. finely chopped green onion
1/4 c. finely green bell pepper
1/2 tsp. Cajun seasoning
1/2 tsp. garlic powder
Salt and Pepper to taste
1 TBS butter

Aioli Sauce: 
1/2 c. mayo
1 garlic clove, minced or grated
1 1/2 TBS horseradish mustard
1/2 tsp chili powder
2 TBS lemon juice
1 dash salt

Whisk all together and chill until serving.

In a large bowl combine crab, mayo, 1/3 c. breadcrumbs, egg, lemon juice, onion, green pepper, Cajun seasoning and garlic powder. Season w/ salt and pepper if desired. Using hands, mix well. Separate mixture into 4 equal portions and roll into balls. Roll each ball in left over breadcrumbs. Flatten to cake, about 1/2-inch thick. In a large skillet over medium heat, heat butter. Cook cakes in butter, for 3-4 per side, until browned. Serve w/ aioli drizzled on top or on side w/ extra lemon juice if desired.

Shared on Miz Helen's Country Cottage May 31, 2012
Shared on Recipes For My Boys May 31, 2012 
Shared on The Country Cook June 1, 2012 
Shared on Make Ahead Meals June 4, 2012 
Shared on Bobbi's Kozy Kitchen June 4, 2012 
Shared on Mandy's Recipe Box June 5, 2012

Seafood at Very Good Recipes
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