Best Mock Crab Cakes Recipes

MOCK CRAB CAKES

Steps:

• press zucchini in a length of cheesecloth to remove as much moisture as possible --
• combine with next 7 ingredients.
• Lightly fold in bread crumbs.
• gently form into patties that are 3" in diameter and 1" thick --
• melt butter in skillet; fry patties over medium heat until golden on both sides.
• serve with lemon wedges and tartar sauce.

ZUCCHINI MOCK CRAB CAKES

Steps:

• In large bowl combine zucchini, egg and butter.
• Stir in bread crumbs, onion, celery and seasonings.
• Mix well.
• Add tuna and fold in Can add another egg if needed.
• Shape into patties and dredge with flour mixture.
• In med. skillet, heated, add oil to it.
• brown patties until golden brown on both sides.
• Serve with tarter sauce on buns. Add lettuce, tomato and red onion slices to top the burges. Also serve with dill dip (like mayonnaise on the bun).

ZUCCHINI MOCK CRAB CAKES

Steps:

• Preheat oil for frying in pan. If you want to eliminate the oil, preheat a non-stick pan and spray with PAM or equivalent.
• Mix all ingredients together and form into patties.
• Fry in oil till browned and crisp.

MOCK "CRAB CAKES"

Steps:

• In a large mixing bowl combine the onion, celery and bell pepper. Next add in the veggie crab meat, mixing thoroughly. Next add bread crumbs, spreading evenly and mixing to make sure they are fully incorporated. Next take the two slices of multi grain bread and wet them in the sink just enough to dampen them. Squeeze them in your hands to wring out the excess water and them crumble it into tiny pieces adding the moist bread to the crab/vegetable mixture. Next add in the Mustard and the Miracle Whip, mixing thoroughly. Next add in all of the seasonings and the margarine and mix thoroughly one last time. Making sure that the mixture is thick and pliable, but not so gooey as to fall apart in your hands, (remember, if the mixture isn't sturdy enough you can always add more bread crumbs). Spray a medium to large skillet with cooking spray ( I like to use the olive oil spray for extra flavor). Take a small handful of the crab cake mixture and begin to roll and compress it in your hand (as you would a meatball) Once the handful is compressed enough that it isn't falling apart, flatten it a bit in your hand so that is a thick ovular shape then dust them lightly with the breadcrumbs you've set aside and lay them in the pan. (This is done to help maintain shape, add crispness, and keep the crab cakes from flaking) For extra crispness and flavor I like to sprinkle a little bit of parmesan cheese (what was set aside) over the top of each crab cake as well, but this is optional. Turn your crab cakes until each side is crispy and a nice dark golden brown color and have thickened enough to hold their shape

ZUCCHINI (MOCK) CRAB CAKES

Steps:

• In a mixing bowl combine all ingredients, mix, and shape into cakes. Fry in Crisco (a few tablespoons), browning each side.

MOCK CRAB CAKES

Steps:

• 1. Drain grated zucchini well, pressing between layers of paper towels. 2. Combine zucchini and next 5 ingredients in a large bowl. Divide mixture into 8 portions, shaping each into a patty. (Mixture will be soft.) 3. Pour oil to a depth of 1/2-inch into a large heavy skillet. Fry patties in hot oil over medium-high heat 2 minutes on each side. Drain on paper towels serve with cocktail sauce, if desired.