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.
- 16 ounces imitation crabmeat, chopped to rice-like consistency in food processor
- 3 scallions, chopped
- 1 tablespoon dried dill
- 1 1⁄2 teaspoons Old Bay Seasoning
- 1⁄4 cup seasoned dry bread crumbs or 1⁄4 cup plain breadcrumbs
- 1⁄4 cup mayonnaise
- 1 egg
- salt, to taste
- white pepper, to taste
- flour, for dredging
- vegetable oil, for frying