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Prep 30 mins
Cook 10 mins
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
- 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.
we were trying to find something easy to make with imitation crab, we were sceptical but were pleasantly surprised by this, it was great and the whole family enjoyed them