Krab Cakes

READY IN: 30mins
Recipe by Barbara Polowetz

Easy, tasty, cheaper version of real east coast style crab cakes. If using real crab, be GENTLE with mixing so as not to break up precious lumps. Serve with tartar sauce. Prep/cook time does not include 30 mins. of chilling time.

Top Review by Meghan

This was very tasty, not QUITE a replacement for a crab cake, but definitely cheaper. I pumped up the seasoning by tossing in some adobo and liquid smoke. I subbed panko for normal breadcrumbs and also added an extra egg for some additional binding.

Ingredients Nutrition

  • 16 ounces imitation crabmeat, chopped to rice-like consistency in food processor
  • 3 scallions, chopped
  • 1 tablespoon dried dill
  • 1 12 teaspoons Old Bay Seasoning
  • 14 cup seasoned dry bread crumbs or 14 cup plain breadcrumbs
  • 14 cup mayonnaise
  • 1 egg
  • salt, to taste
  • white pepper, to taste
  • flour, for dredging
  • vegetable oil, for frying


  1. Mix well all ingredients except flour and oil.
  2. Shape krab mixture into four large patties.
  3. Refrigerate for 1/2 hour or longer.
  4. Drege each pattie in flour, coating thoroughly.
  5. Fry patties in hot oil until nicely browned.

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