For some insane reason that I cannot explain, I have developed a shell fish allergy in my adult age. Needless to say, this makes me extremely sad. There was once a time in my life where I enjoyed the occasional indulgence of lobster dipped in melted butter or steamed shrimp covered in Ol' Bay. It still looks and sounds mouthwatering to me, but my body does not agree. My shellfish-eatin' days are over.
If I had never experienced life as a shellfish eater, then I wouldn't know what I'm missing. But I did. And that is OK, 'cause you know what "they" say, "Better to have loved and lost than to have never loved at all." Well crab cakes, I did love you and since we just weren't getting along like we used to...I had no choice but to move on. Please meet my new love...faux crab cakes.
It's not what you are thinking; no imitation crab here. These delicious pan-fried cakes are made out of tuna. Check out how to make these shellfish-free, lean, fast and extremely affordable cakes.
FAUX CRAB CAKES
Serves 4 (2 cakes each)
1/4 cup Hellmann's mayonnaise dressing