Best Surimi Crab Cakes Recipes
16 BEST WAYS TO USE IMITATION CRAB
These imitation crab recipes are easy, delicious, and affordable!
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 16
Steps:
- Select your favorite side dishes.
- Organize all the required ingredients.
- Prep a delicious seafood feast to remember!
Nutrition Facts :
IMITATION CRAB CAKES
Don't let the title fool you, these are so good! I adapted them from a regular crab cake recipe on Allrecipes when our grocer had imitation crab on sale. The crab cakes may need 2 eggs as reviewers have noted, it depends on how moist your imitation crab is and how finely you flake it. The cakes won't seem to hold together well but they will cook up nicely, just be sure to make them small and carefully flip them when they're nice and brown on the bottom. I've also made these with finely diced red pepper and cilantro, omitting the green onions, and that is probably our new favorite way to prep.
Provided by lolablitz
Categories Crab
Time 30m
Yield 8-10 cakes
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a non-stick skillet over medium heat.
- Saute green onions briefly until tender.
- Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
- Form into 1/2 inch thick patties.
- Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
- Cook cakes until nicely browned on each side.
- Drain briefly on paper towels and serve hot.
Nutrition Facts : Calories 167, Fat 6.3, SaturatedFat 1.1, Cholesterol 35.9, Sodium 616, Carbohydrate 20.5, Fiber 1.5, Sugar 5, Protein 7.3
SURIMI CRAB CAKES
OK ... before you slay me for using "imo" crab, I'll tell you these were very, very good. Developed them out of desperation for something to make for dinner out of a pkg. of the surimi lump crab. I LOVE crab cakes, and was not altogether sure how 'imo' crab would hold up in these cakes ... these held together nicely ... and...
Provided by Terrie Hoelscher
Categories Seafood
Time 25m
Number Of Ingredients 15
Steps:
- 1. In a large bowl, mix together the egg substitute, mayo, garlic, pepper flakes, Worcestershire sauce, s & p, bell pepper, celery, onion, seasonings, Dijon mustard, and bacon.
- 2. While this mixture is still fluid and easily stir-able, add the bread crumbs. Cut the crab into large chunks. Using your hands, gently fold in the lump surimi crab, taking care not to break up the large lumps of crab.
- 3. If the bread crumbs absorb the liquid too quickly and it becomes too difficult to work in the crab, you can add a splash of milk, if necessary, up to about 3 T.
- 4. Spray a baking pan with PAM; set aside.
- 5. Spray your hands with PAM, and dip fingertips into a water bowl, to make forming of the crab cakes easier, with out sticking to your hands. Form the crab cake mixture into 8 evenly-sized crab cakes, making sure to compact the mixture together well, for frying.
- 6. At this point, you can cover with waxed paper on a baking sheet and refrigerate, until you are ready to fry the crab cakes. I kept mine in the fridge for almost an hour, and they set up very nicely!
- 7. Heat a large skillet over Med. heat, and add 2 T. butter and 2 T. oil to hot skillet and let them melt together and coat the bottom of the pan. Gently set the crab cakes into the hot oil, and allow them to brown gently only on one side, approximately 4 - 5 mins. Don't over brown them! Don't flip them in the pan. When they are golden brown on one side, transfer them gently to the lightly greased cookie sheet, flipping them so the golden brown side is facing UP.
- 8. Bake at 450° for approximately 5 - 7 minutes. They will be bubbly and sizzling. Don't over cook or dry them out!
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