Tomato sauce: Sauté the onions and garlic in olive oil. Then add the canned tomato, bay leaf, and consommé and simmer well. Season with salt and pepper.
Crab cakes: Thoroughly knead the canned tuna, crab sticks, onions, panko, milk, eggs, and salt and pepper together.
Tuck 1/2 the listed amount (about about 12 g each) of Camembert cheese in a patty of tuna-crabstick mix. Form into rounds and dust lightly with flour.
Heat butter and vegetable oil in a pan, and pan-fry each patty from Step 3 one at a time until crisp on both sides.
Arrange on a plate and top with some of the tomato sauce that's been reheated. Sprinkle on parsley, arrange some baby leaf lettuce on the side, and serve.
Story Behind this Recipe
I had leftover canned tuna, and wondered what I could make with it... then I opened my refrigerator and there were some crab sticks! It was a bit of a risky venture, but I made crab cakes by combining the two. The tomato sauce adds a refreshing flavor and improves the flavor.