Prep 20 mins
Cook 10 mins
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.
- 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
- Mix well all ingredients except flour and oil.
- Shape krab mixture into four large patties.
- Refrigerate for 1/2 hour or longer.
- Drege each pattie in flour, coating thoroughly.
- Fry patties in hot oil until nicely browned.
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.
Surprisingly good! I added a bit more mayo than indicated and the cakes held together well. The seasoning was just perfect. Thanks for sharing.
I had a bunch of imitation crab left over from sushi night that I had no idea what to do with.. these were really, really good. The flavour was great and they made a nice dinner with salad and spaghetti squash. My only compaint is that they didn't hold together well enough. Next time I will add more binding agent (breadcrumbs, maybe another egg)... Thanks!