As promised, here's the recipe for the crab cakes Buck and I had for dinner Saturday night:
KATIE’S IMITATION “CRAB” CAKES
12 oz. imitation crab, thawed if frozen
¾ cup fine, dry unseasoned bread crumbs
½ cup finely chopped onion
3 Tbsp. finely chopped parsley
½ cup milk
1 egg, lightly beaten
1½ tsp. Worcestershire sauce
1½ tsp. fresh lemon juice
¼ cup butter
2 Tbsp. olive oil
By hand or in a food processor, chop crab until broken up into medium to fine pieces, making sure it is uniform.
Transfer chopped crab to a large bowl and add, bread crumbs, onion, parsley, milk, egg, Worcestershire sauce, and lemon juice. Mix well using a spoon or your hands.
Using a large ice cream scoop, form into 12 balls and place on a wax paper-lined tray or cookie sheet. Flatten into patties, cover with plastic wrap and refrigerate for about 20 minutes.
When ready to cook, melt butter in a large fry pan and add olive oil; swirl to combine. Cook cakes 2 minutes on each side or until golden brown. Transfer to a wire rack. Serve warm.