Imitation Crab Cakes Recipe
Course: MainDifficulty: Easy
Servings
10
pattiesPrep time
5
minutesCooking time
14
minutesCalories
173
kcalIngredients
- FOR CRAB CAKES
2 lbs imitation crab
2/3 cup mayo
2 eggs
2 Tbs Dijon mustard
3 tsp worchestshire sauce
1 tsp hot sauce
2 tsp lemon juice
½ tsp salt
½ tsp pepper
1-2 Tbs parsley flakes
1 cup bread crumbs
1 Tbs butter
1 Tbs olive oil
- FOR DIPPING SAUCE
½ cup mayo
1 Tbs Dijon mustard
1 tsp minced garlic
1 tsp cajun seasoning
1 tsp paprika
1 Tbs ketchup
1 tsp worchestshire sauce
1 tsp lemon juice
Directions
- In a small bowl, mix the mayo, eggs, Dijon mustard, worchestshire sauce, hot sauce, lemon juice, salt and pepper until well blended.
- In a separate, larger bowl, break apart the imitation crab until completely flakey. Add the breadcrumbs and parsley and mix well
- Pour the wet ingredients into the bowl with the imitation crab mixture. Blend everything together with a handheld mixer or you can use your hands
- Form the mixture into 10 even, firm patties
- In a large skillet, heat the butter and oil on medium. Add the crab cakes to the skillet 5 at a time, making sure they are spaced apart evenly
- Fry the crab cakes for 7 minutes on one side until golden brown, then flip and fry for another 7 minutes on the other side
- While crab cakes are cooking, prepare the dipping sauce by mixing all the sauce ingredients in a small bowl until smooth
- Serve the crab cakes with the dipping sauce and enjoy!
Notes
- STORAGE: Store in an airtight container in the fridge for up to 3 days. The crab cakes will reheat well in the microwave.
- Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.
