Recipe by HeatherFeather
I love these crab cakes, and I have always used the fake crab in them. Fake crab is actually made from real fish, only it has been shaped and seasoned to resemble crabmeat. I originally saw these prepared on an episode of Calling All Cooks on Food Network, however when I tried the recipe from their site, there were many errors. This is the version I came up with after watching the episode several times and my own personal tests in my kitchen. The amount of oil I used to brown the cakes before baking was minimal - like 1 teaspoonful. These were delicious!
- 16 ounces imitation crabmeat, minced finely
- 1⁄2 cup celery, diced finely
- 1⁄4 cup carrot, grated finely
- 1⁄2 small red onion, diced finely (about 1/2 cup)
- 1 egg, beaten
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon mustard powder
- salt, to taste
- 1⁄2-1 cup mayonnaise
- 1⁄4 teaspoon Worcestershire sauce
- 1 1⁄3 cups dry breadcrumbs, plus extra for coating
- canola oil, as needed
For the Sauce
- 1 cup mayonnaise
- 1⁄2 teaspoon dry mustard
- 2 tablespoons honey
- 1 -2 teaspoon cayenne pepper
Directions See How It's Made
- Combine crabcake ingredients (except oil) in a large bowl,adding bread crumbs last to bind.
- Roll mixture into 3 oz cakes and then roll in some extra bread crumbs to coat.
- Place in freezer for 1 hour.
- Saute in just a bit of oil in a hot nonstick skillet until each cake is golden brown on both sides(1 minute per side), then bake in preheated 350 F oven for 5 minutes.
- Sauce: Mix together in a small bowl and chill well.