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    You are in: Home / Recipes / Imitation Crab Cakes Recipe
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    Imitation Crab Cakes

    Imitation Crab Cakes. Photo by Chef #1802558247

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    lolablitz's Note:

    Don't let the title fool you, these are so good! I adapted them from a regular crab cake recipe on Allrecipes when our grocer had imitation crab on sale. The crab cakes may need 2 eggs as reviewers have noted, it depends on how moist your imitation crab is and how finely you flake it. The cakes won't seem to hold together well but they will cook up nicely, just be sure to make them small and carefully flip them when they're nice and brown on the bottom. I've also made these with finely diced red pepper and cilantro, omitting the green onions, and that is probably our new favorite way to prep.

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    Ingredients:

    Yield:

    cakes

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 tablespoon oil in a non-stick skillet over medium heat.
    2. 2
      Saute green onions briefly until tender.
    3. 3
      Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
    4. 4
      Form into 1/2 inch thick patties.
    5. 5
      Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
    6. 6
      Cook cakes until nicely browned on each side.
    7. 7
      Drain briefly on paper towels and serve hot.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on February 25, 2012

      55

      My husband and I are very picky about crab cakes and this was an awesome recipe. The only thing i did different was add an extra egg to the mixture to make it bind better (if you use 1lb of meat). I also used panko in the mixture and coated the outside of the patties with egg and panko to give it an extra crunch.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2011

      55

      I made this for my son for lunch today. I don't know but I'm thinking that some restaurants we have gone to are passing off imitation crab for the real stuff now that I've tried this recipe. Thanks for the tasty recipe. (I used panko bread crumbs since I had no crackers.)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2014

      45

      GREAT recipe, but it was really lacking moisture to stick everything together. I doubled the recipe and added a finely chopped red bell pepper and extra Old Bay for a kick. To fix the moisture issue, I added an extra egg, almost a total of 1/4 cup of lite mayo, then almost 1/4 cup of fat free sour cream. At that point, the patties formed nicely and I had no issues with them falling apart. They turned out very moist, flaky, and delicious. Six picky people ate until they were stuffed and we had no leftovers. Thank you "lolablitz" for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Imitation Crab Cakes

    Serving Size: 1 (822 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 167.0
     
    Calories from Fat 57
    34%
    Total Fat 6.3 g
    9%
    Saturated Fat 1.1 g
    5%
    Cholesterol 35.8 mg
    11%
    Sodium 615.9 mg
    25%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 5.0 g
    20%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    Old Bay Seasoning

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