Imitation Crab Cakes

I admit it. I like imitation crab. It might sound like heresy coming from someone who lived in South Carolina for a year, but imitation crab is not all that bad. In fact, we have this dish pretty frequently because it's ridiculously easy to make and it looks as good as it tastes. Plus, these are healthy because they're baked! Add some blue cheese for some zing.

Imitation Crab Cakes
Makes 9 cakes

6 oz imitation crab, in small chunks
1 celery stalk, finely chopped
1 large carrot, grated
1 scallion, chopped
1 medium onion, finely chopped
1 egg
3 tbsp Dijon mustard
1/2 tbsp dried dill
Salt & pepper
1 cup bread crumbs, divided
4 tbsp blue cheese (optional)
2 tbsp olive oil

Preheat oven to 375 degrees. Mix imitation crab, celery, carrot, scallion, onion in a large bowl. Add the egg and mustard and stir. Season with dill, salt and pepper. Stir in half a cup of bread crumbs. Add blue cheese if desired.

Oil baking pan with 1 tablespoon of olive oil. Form crab cakes and dip them in the remaining bread crumbs. Place on baking pans and drizzle with the remaining olive oil. Bake for 20 minutes or until golden brown. Serve with lemons and tartar sauce. Enjoy!