Imitation Crab Cakes
Imitation crab cakes are easy to make and a flavorful alternative to using real crab when it is hard to find, or just too expensive.
Servings: 6
Calories: 218kcal
Equipment
Ingredients
- 1 pound imitation crabmeat (flaked)
- 1 cup breadcrumbs
- 2 eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped dill weed
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon sweet paprika
- ½ teaspoon fresh ground pepper
- vegetable oil (as needed)
Instructions
- Add all ingredients, with the exception of cooking oil, to a large bowl and mix to combine.
- Test how well the cakes hold together by squeezing some of the mixture in your hand. If they don't hold their shape shred the imitation crab meat into smaller pieces.
- Form into patties ½" thick. Setting them on wax paper is optional, but makes transfering to a skillet easier.
- Heat skillet to medium-low and add a drizzle of cooking oil. Cook crab cakes approximately 3 minutes per side. Work in batches and add more cooking oil as needed.
- Place cooked crab cakes on a baking sheet in a 200 degree oven to keep warm in nessesary while you finish the remaing batches.
- Serve these delicious crab cakes hot with your choice of sauce.
Notes
IF YOU LIKED THIS RECIPE be sure to try my homemade cocktail sauce as well!
Nutrition
Calories: 218kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 1061mg | Potassium: 56mg | Fiber: 2g | Sugar: 4g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg