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Imitation crab cakes recipe
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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.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Entree
Cuisine: American
Servings: 6
Calories: 218kcal



  • 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
  • cooking oil (as needed)


  • 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.
  • Remove from skillet and serve with your choice of sauce.


IF YOU LIKED THIS RECIPE be sure to try my homemade cocktail sauce as well!


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