Easy Crab Cakes | Centura Lunch Plates

The Centura 8” lunch plates are perfect for an appetizer or lunch portion. I use my Centura plates when serving food that is ready to eat. They are not microwave friendly, so avoid that use. Corelle did make microwave safe plates in the Blue Cornflower pattern. You might still find them for sale online. I bought mine at Walmart a couple of years ago. I am more intentional with my use of Centura. They were so hard to find, I take extra good care of them. They are like my fine china.

I’ll post the Corelle plates in future posts, they are really beautiful. If I see them at the store again, I plan on buying a second set.

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About this Centura Dinnerware Piece

Features: 1960’s Centura Lunch Plate

Size: 8”

Weight: .13 lbs.

Pattern Pictured: Blue Cornflower

Material: Glass-Ceramic

How I use mine: Salads, desserts and lunch portions.

Safe for: Dishwasher

Note: CENTURA IS NOT MICROWAVE SAFE!

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My little boy had been asking for crab cakes for a while. We love to eat them when we go to the beach. I made them at home before, but they sure do taste better at the beach. I am hoping that this Covid-19 situation continues to improve so that we can have a beach trip.

In the meantime, this recipe is delicious and budget friendly. I used imitation crab meat, the flavor is milder and my son prefers it to real crab lol. I think you will love it.

Easy Crab Cakes

Ingredients

8 oz. Imitation Crab Meat (makes 4 crab cakes or 6 minis)

2 Slices of Bread or 10-12 Saltine Crackers

1 Egg

1 Tablespoon Lime Mayonnaise (or regular mayo and juice of ½ lime)

1 Tablespoon A1 Sauce

I Tablespoon Dijon Mustard

1 Teaspoon Paprika

1 Teaspoon Dry or Fresh Parsley

1 Dash of Wostershire Sauce

Salt and Pepper to taste

*Oil for frying

Instructions

1. In your food processor, add the imitation crab meat and pulse until it is broken apart. You can pulse it finely or into small chunks, your preference. Then transfer into a medium mixing bowl.

2. Add the bread to the food processor and pulse until its fine. Add the egg, lime mayonnaise, A1 sauce, Dijon mustard, paprika, parsley, worstershire sauce and dash of salt and pepper to taste. Mix in the food processor until it is well combined.

3. Pour the mix into the bowl with the crab, stir until it’s all combined and mixed together.

4. Preheat a pan with enough oil to fry them. Use medium low heat. Form the patties with your hands or use a spatula to form the patties in the bowl and then transfer them to the pan. I use my hands to make the patties.

5. Cook the patties for at least 3-4 minutes on each side until they are golden brown.

6. Serve and enjoy with the remoulade sauce. You can also shred some butter lettuce and place patties on top for a mini side salad, like my photo.

Remoulade Sauce – makes about ½ cup.

Ingredients

½ Cup Lime Mayo (or regular mayo and juice of ½ lime)

1 Tablespoon Dijon Mustard

1 Teaspoon Tabasco Sauce, or to taste

½ Teaspoon Paprika

½ Teaspoon dry parsley or fresh parsley

1/8 Teaspoon Pepper

1 Dash of Wostershire Sauce

Instructions

In a small bowl, mix together ingredients. Refrigerate for 30 minutes, cover and store leftovers.