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.
- 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.
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