Delicious Crab Cakes

READY IN: 35mins
Recipe by Kittencal@recipezazz

You may use imitation crab in place of the fresh crabmeat due to cost reasons, I have made these using imitation and it was still wonderful --- I have listed a honey-mustard sauce on the bottom to serve with the crab cakes if desired but these are just as good served alone! --- plan ahead there is a 1 hour freezing time.

Top Review by Chris from Kansas

These crab cakes turned out really flavorful. I used imitation crab and added some dry breadcrumbs as they seemed so wet. They still were very delicate, but the seasonings were just right. I added about a tsp. of horseradish too as suggested by others. Thanks for posting!

Ingredients Nutrition

Directions

  1. In a bowl combine all ingredients except the breadcrumbs and vegetable oil; mix until well mixed.
  2. Form into 3-oz cakes/patties.
  3. Roll each cake/patty into the bread crumbs.
  4. Place the cakes in the freezer for 1 hour to set.
  5. Remove from freezer, and saute on medium heat until each cake is golden brown and heated through.
  6. For the Honey-Mustard sauce; combine 1 cup mayonnaise with 1/2 teaspoon mustard powder, 2 tablespoons honey and pinch cayenne peper; mix and chill until ready to use.

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