Poor Girl's Crab Cakes: Mini Albacore Tuna Cakes

Living in the Midwest, especially in a small Wisconsin town, means it is very hard to get my hands on good crab. Every time I have made crabcakes, no matter how fabulous the recipe, they always still have that lingering fishy taste-yuck. I came up with these Mini Albacore Tuna Cakes for two reasons:

1. I was curious if tuna would make a good substitute for crab.
2. I haven't gone grocery shopping in ages, so I basically had to make something with tuna.

Verdict? It worked! These tasted really good, were super easy, and of course cheap to boot. Enjoy!

Here's What You Need: (Makes 8 cakes; Serves 3-4)

2 5oz cans of albacore tuna, drained
1 celery stalk, chopped roughly
1 tsp seasoning (I used Penzey's Northwoods)
1 tsp worcestchire
1/2 cup breadcrumbs
1 tsp Dijon mustard
3 TBS hummus (store bought is fine)
Pepper
Cayenne
Extra virgin olive oil

Here's What You Do:
Put everything through hummus into the food processor and process until smooth. Add pepper to taste. Preheat a capful of extra virgin olive oil over medium heat. Scoop out about 1.5TBS of the tuna mixture and add to the hot skillet. Use a fork or spatula to flatten into a "cake". Add a dash of cayenne* to each one. Cook for 3-4 minutes per side, turning very carefully.

Notes: You can serve these with a simple sauce: 1 tsp of low-fat mayo, 1 tsp of pesto (I used sundried tomato), and a dash of lemon. This is enough sauce for 2-3 cakes, so double accordingly. If you are making this as an appetizer, you can make each cake smaller.

Kid Tip:
*Leave off the cayenne on the ones you plan to serve your children. Make this a fun finger food for them to get them excited. You should also be sure to throw around the word, "cake!"
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