This amazing Imitation Crab Cakes Recipe results in succulent and perfectly spiced mock crab cakes! Ready in 20 minutes, these are made with simple ingredients and don't have a lot of filler. My family was blown away by these restaurant-quality crab cakes because they taste so fancy.
Quick to prepare and cook, you can serve these right from the stove or place in a bun to make a tasty sandwich. While this recipe is now written using imitation crab because it's affordable and easy to find, you can also make the same crab cakes with canned crab if you prefer. (In fact, that's the version you'll see in the photos throughout this post!)
Jump to:
- 🩵 About This Recipe
- What readers are saying...
- 🧂 Gather Your Ingredients
- 📝 More about Imitation Crab
- 🔪 Let's Make this Imitation Crab Cakes Recipe!
- 💡 Expert Tips and Tricks
- ❔ Choosing The Best Kind Of Crabmeat
- ❔ FAQs
- 📝 Substitutions and Variations
- 🦀 Types of Crab Meat
- 🥡 Storage and Reheating
- ⏳ Make Ahead Instructions
- 🍴 What To Serve With This Dish
- 🦀 More Recipes with Imitation Crab
- 😋 More Easy Seafood Recipes You'll Love
- 📋 Recipe Card
- 💬 Reviews and Comments
🩵 About This Recipe
Originally this post was published (in 2013) as a crab cake burger recipe. But, after serving it many times, it turned out that the family prefers these without all that bread! So I'm updating it as a recipe for crab cakes, but of course you can still serve them on buns.
Why might you prefer to serve these classic crab cakes on a bun? Sometimes younger kids will have more of an open mind to try things if they are served on a bun. At least that was the case with my kids when they were little.
Easy enough for busy weeknights, elegant enough for a special occasion...that's my kind of main course recipe! This imitation crab cakes recipe makes 6 fairly large servings, so if you have a crab lover or two in your family, you might want to plan to make a double batch.
This recipe has evolved over the years to better suit my family's tastes and also to streamline the preparation as much as possible in order to make it a great option for weeknight dinner prep. I also have adjusted it so that I can save money by using imitation crab without sacrificing much of the flavor that we love.
So if you are looking for imitation crab recipes, you've found a good one right here! This crabcake meal works really well even with fake crab meat, because the yummy seasonings create a result that minimizes the differences between the real and imitation crab.
Remember that imitation crab is actually made from fish, so either way you are still eating seafood. And imitation crab recipes are much more affordable than using real crab meat.
Speaking of affordable seafood, check out this recipe for Poor Mans Lobster. You can easily make this at home for a fraction of the price of regular lobster and it is almost as yummy as the real thing!
What readers are saying...
We just loved these, and they were so easy to make. We will be making them again!
- Bella
🧂 Gather Your Ingredients
Note that this recipe is now written using imitation crab as the primary option, but every photo in this post shows the canned crab version. Both variations are delicious and look very similar once cooked.
- crab meat - there is so much good nutrition in crab meat, including those wonderful omega-3 fatty acids as well as vitamin A, vitamin C, and a bunch of B vitamins. Crab is also low in fat, high in protein, and considered a low-risk seafood for mercury. You can use fresh crab meat (canned) or even imitation crab meat.
- egg - helps to hold the crab cakes together.
- panko bread crumbs - adds a bit of texture and ensures that the patties don't fall apart.
- mayonnaise - for a touch of creaminess.
- Old Bay seasoning - a classic seasoning for any seafood dish.
- lemon juice - a bit of acidity to help develop the flavor profile.
- onion powder - adds a punch of extra flavor.
- pepper - to contrast the saltiness of the onion powder/Old Bay.
📝 More about Imitation Crab
I personally use imitation crab more often than I use canned or fresh. While it isn't quite the same as real crab, in many recipes it's a really close second and it really is so much more affordable!
What is imitation crab? Imitation crab, also known as crab stick, krab, or seafood stick, is a designed to mimic the flavor, texture, and appearance of real crab meat.
Imitation crab is made from a mixture of white fish (often Alaskan pollock) or other seafood, along with starch, flavorings, and additives.
The fish or seafood is minced and combined with other ingredients such as wheat starch or potato starch to help bind everything together. Artificial flavorings and colorings are added to simulate the taste and appearance of real crab.
Does imitation crab taste like real crab? While imitation crab does mimic the flavor and texture of crab fairly well, it generally has a sweeter taste and a slightly firmer texture compared to real crab meat.
🔪 Let's Make this Imitation Crab Cakes Recipe!
(Or click here to jump right to the recipe card with measurements!)
Combine Ingredients
Place crab, egg, Panko breadcrumbs, mayonnaise, Old Bay seasoning, lemon juice, onion powder, and pepper in a large bowl. Mix this together thoroughly.
Form Patties
Form your crab mixture into 6 patties.
Pan Fry
Heat some butter (or olive oil or other substitute) in a large skillet over medium heat, then cook the patties until they're golden brown. It should take about 5 minutes per side.
💡 Expert Tips and Tricks
- Some people are allergic to shellfish, so you need to be watchful if this is the first time you are introducing crab to your kids. (And of course, you only want to try this if you are willing to share your seafood from now on!)
- If you are using fresh lump crab meat, look through it a bit before using it in this recipe to remove any stray shells.
- Be gentle when combining the crab with the other ingredients to keep as much of the crab meat lumped together as possible.
- If you are making more crab cakes than will fit in your skillet, when the first batch is done, place them on a baking sheet and put them in the oven warmed to about 200 degrees F to keep them hot while your next batch is cooking.
❔ Choosing The Best Kind Of Crabmeat
It make take some trial and error to find a good brand that has consistently good fresh crabmeat at the price point you want. Here are some things to look for:
- Make sure the product is mostly chunks of the crab itself. A small amount of additives/preservatives is normal, but if there's too much, you may not be getting your money's worth.
- Of course, the crab shouldn't smell bad or have an off-color to it. If the product smells heavily of salt or other chemicals, this is a bad sign. Go for crab that smells fishy and natural.
- You can mix types of crab meat to stretch your dollar farther. You can even mix real crab with imitation crab to get the taste of traditional crab cakes without breaking the budget!
If you want to try another delicious recipe that uses crab, check out these crab ravioli. You won't be sorry you spent time making them when you taste how amazing they turn out!
❔ FAQs
Not at all! Imitation crab meat is a great substitute and works just fine with this recipe.
Imitation crab does actually contain some traces of real crab meat in some cases, but for the most part, it's composed of a fish paste called surimi, which is made from pollock. This product is typically low in fat and calories and high in protein. It's also more affordable than classic crab meat. It's a great alternative to use in many recipes with crab!
In all honesty, the very best crab cakes are made with real crab. Fresh crab is best, and canned crab is a close second. While on the pricier side, jumbo lump crabmeat won't have any kind of added starches or sugars that are often used to enhance the flavor.
The taste of real crab is also more genuine, and the texture tends to be flakier and not as chewy. It really comes down to personal preference and price point; either real crab or imitation would work just fine with this recipe!
Yes, crushed saltines or even buttery crackers can work as a binding agent in your crab cakes.
📝 Substitutions and Variations
- While these homemade crab cakes are already quite flavorful, you can play around with additional spices to add into the mixture to switch things up!
- You can substitute roughly chopped cooked shrimp (or even chopped cooked scallops) for the base.
- Add in some finely chopped bell peppers, celery, or scallions for extra texture and taste.
- Serve these crab patties as they are or slap them on a bun; chipotle mayo or tartar sauce for crab cakes would be delicious.
- Try Cajun seasoning instead of Old Bay seasoning to change up the flavor profile a bit. (This is especially good with the imitation crab cakes.)
- An easy way to vary this recipe is to serve it with a sauce or dip. Something as simple as mustard or a delicious Thai-style sweet chili sauce can change everything!
🦀 Types of Crab Meat
- Jumbo Lump - this is the most expensive because there is not much of this type of meat on a crab. However, it is also the most substantial!
- Lump - this is less expensive than the jumbo lump crab meat, but still really substantial and good in crab cakes.
- Backfin - this crab meat is a bit flakier than the lump types. It's from the body of the crab and so there is more of it on each crab and hence it's less expensive.
- Claw - this is the least expensive of the real crab options. The taste of claw crab meat is a little stronger and most people prefer either the jumbo lump, lump, or backfin crab meat for a good crab cake.
- Imitation Crabmeat - this is the least expensive option. With food being so expensive these days, I'm more likely to choose this option.
Kristin's Kitchen Tip
If you're using imitation crab, try running it through a food processor or blender first. This will ensure small enough pieces to create consistent texture and imitation crab cakes that won't fall apart!
🥡 Storage and Reheating
If you know you'll be eating them soon (as in the next 3-5 days), wrap the leftover crab cakes in plastic and/or place them in an airtight container in the fridge.
You can also store them in the freezer the same way for up to 3 months. Wrap them tightly in plastic wrap or foil before placing them in the freezer.
If you use foil to wrap them, you can actually reheat them in the oven right in the foil, which is so convenient! To reheat from refrigerated or frozen, pop them in the oven and bake until heated through.
⏳ Make Ahead Instructions
If you need to make the patties a significant amount of time before cooking (like a few days or more), form and place on a parchment-lined tray and freeze for 2 hours. Then, wrap them individually in plastic wrap and place them back in the freezer. They can last up to 3 months this way. To cook them, follow the regular instructions, but be sure to defrost in the fridge overnight.
Keep It Handy
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🍴 What To Serve With This Dish
Though these delicious and easy pan fried crab cakes will surely be the star of whatever meal you're serving, here are some great ideas for a supporting cast of tasty sides!
- Cilantro Lime Dip - Delicious served with tortilla chips and margaritas, or use as a flavorful topping on fish, chicken, or burgers!
- Quinoa Chickpea Salad - Nutritious and delicious, this dish can be served as a side dish or a light meatless entree.
- Parmesan Dill Dinner Biscuits - Delicious whole wheat dinner biscuits jazzed up with dill and parmesan cheese, perfect as starters or companions to just about any entree!
- Chipotle Lime Cole Slaw - Wowee! This easy cole slaw has SO much flavor, you won't believe your taste buds!
- Hearty Homemade Corn Chowder - Cozy up to a big bowl of this homemade corn chowder! Easy to make with either fresh or frozen corn, it's a great year-round soup!
🦀 More Recipes with Imitation Crab
If you're looking for a few more recipes that use imitation crab, you might want to try this imitation crab dip, or even this imitation buffalo crab dip. Or check out this air fryer imitation crab rangoon recipe, or this creamy, chunky deli seafood salad!
For a chilly afternoon, try this imitation cream of crab soup. Yum!
😋 More Easy Seafood Recipes You'll Love
- One Pan Creamy Shrimp and Rice - A super easy family favorite and makes a great meal without spending a huge amount of time or energy in the kitchen!
- Shrimp in Butter Lime Sauce - Delicious shrimp in a creamy, buttery sauce bursting with the tangy flavors of lime and cilantro.
- Baked Calamari - This baked easy calamari recipe results in a lightened up version of the ever-popular fried calamari, and it's just as crunchy and delicious.
- Fajita Shrimp Bowl - Make this shrimp bowl from Butter Your Biscuit for an all-in-one meal that's packed with flavor!
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Mock Crab Cakes
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 Recipe Card
Crab Cakes
Ingredients
- 16 ounces imitation crab (or lump crab meat) (see the NOTES for instructions to use canned/fresh crab)
- 1 egg (lightly beaten)
- ½ cup panko bread crumbs
- ¼ cup mayonnaise
- 2 teaspoons Old Bay spice (or more - season to taste)
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 3 teaspoons butter (or substitute)
Instructions
- Place the imitation crab in a food processor and pulse it a couple of times, or use a knife to dice it into small pieces. Place the crab, egg, bread crumbs, mayonnaise, Old Bay spice, lemon juice, onion powder and pepper in a large bowl.16 ounces imitation crab (or lump crab meat), 1 egg, ½ cup panko bread crumbs, ¼ cup mayonnaise, 2 teaspoons Old Bay spice, 1 tablespoon lemon juice, 1 teaspoon onion powder, ¼ teaspoon black pepper
- Mix thoroughly.
- Form mixture into 6 patties.
- Heat butter in a skillet over medium to medium-high heat. Cook the patties until they are browned on each side, about 5 minutes per side.3 teaspoons butter
Notes
Prep Tips:
- If using lump crab meat, you can skip the instruction to pulse it in the food processor.
- Mix the ingredients just until combined to help keep the crab cakes tender.
- If the mixture seems too loose or falls apart while shaping the patties, add a little flour or extra panko breadcrumbs, a tablespoon at a time, until it holds together. A little goes a long way.
- Form the patties gently and avoid pressing them too tightly so they stay light and tender.
- Cook over medium to medium-high heat so the outside becomes golden brown while the inside heats through.
Variations:
- Use lump crab meat instead of imitation crab for a more traditional crab cake.
- Or combine real crab with imitation crab to get more crab flavor while keeping the recipe budget-friendly.
- Add chopped parsley or green onions for extra freshness.
- Serve with chipotle mayo, Dijon mustard, or tartar sauce for a flavorful finishing touch.
Serving Suggestions:
- Serve with lemon wedges for a pretty presentation.
- Pair with coleslaw, roasted vegetables, or a simple green salad for an easy meal.
- Create delicious crab cake sandwiches by placing them toasted buns with lettuce and tomato.
- Offer your favorite dipping sauce, such as tartar sauce, chipotle mayo, or Dijon mustard, on the side.
Storage:
- Uncooked crab cakes can be formed into patties and stored, covered, in the refrigerator for up to 2 days before cooking. They can also be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.
- Cooked crab cakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw frozen crab cakes overnight in the refrigerator before reheating.
- Reheat cooked crab cakes in the oven at 350 degrees until heated through. If they begin to dry out, loosely cover them with aluminum foil while reheating.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in August 2013, and was republished with tips, step by step photos, and a recipe change in August 2026.
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Kimberly says
The crab cakes were tasty. I added more bread crumbs to prevent the crab cakes from falling apart. Even with me doing that, they still fell apart. I lost out on two crab cakes. I will try adding some flour next time.
Kristin King says
Sorry to hear that! Yes, you can add up to 1/4 cup of flour and that should help them hold together better. That tip is in the recipe card but I will add it into the post notes as well in case others have the same issue. Thanks for that feedback!
Patricia says
The lady that had them fall apart , maybe needs another egg. I like to use Ritz crackers for filling and or outside coating. Always fry in butter. Butter is better. Great recipe! Trying artificial crab for the first time tonight. Who can afford real crab in this economy?
Kristin King says
Ritz crackers are a great tip! And I agree that an extra egg can help if the cakes are falling apart, that's another good thought. Thanks and enjoy!
Jamie Silvia says
Only changes I made was a T Biquick, a few shakes of Paprika, and I used minced garlic and chopped onion in place of the Onion powder. Absolutely amazing! Filling and satisfying!
Kristin King says
Great ideas! 🙂 So glad you like this recipe!
Laurie Baker says
This crab cakes is making my mouth water, It's one of the tastiest foods I've discovered this year.
Kristin King says
So glad you like this recipe!
Diana says
I was disappointed! I followed the recipe precisely but I ended up with a pile of crab meat (pollock) on my plate which resembled an anaemic shepherd’s pie without the potato topping. Pulsing in a food processor was a good idea, but it was impossible to form the mixture into patties - even though I increased the bread crumbs - and they all crumbled into an unholy mess in the frying pan. The taste was OK, but no child I have ever come across would eat food that was this spicy!
Kristin King says
I am sorry to hear that this didn't turn out for you! Something definitely went wrong somewhere along the way, because I honestly make this frequently and I haven't experienced those same issues. I imagine my instructions must be misleading somewhere, so I will review them and make some changes to clarify anything that seems like it might not be totally clear. Thanks for your feedback!
Gina Marie Doran says
Can you bake these? I’d rather not fry them and I don’t have an air fryer. Thanks.
Kristin King says
I haven't tried baking them, but if I had to guess I would say to bake for 15 minutes, then flip and bake for 10-15 more minutes. I hope that helps!
Julie A. Haley says
Made this last evening with imitation crab and turned out delicious! I followed the recipe and the flavor and texture were great. Thanks for sharing!
Kristin King says
Yay! So glad you liked it. Thanks for stopping by! 🙂
Amy Liu Dong says
Never tried to make crab cakes at home because I am allergic to seafood. I know that this recipe is delicious and I will still try to make this for my family.
Kristin King says
I hope you enjoy it! It's definitely one of our favorites.
Jamie says
Wow! This crab cake looks incredibly delicious! Such a unique dish that everyone will definitely enjoy and love especially kids! It's easy to make! Loved it!
Elizabeth says
I have not tried making crab cakes at home before, but I always order them at restaurants. Your recipe sounds very easy!
Kristin King says
It really is and my whole family loves it! Enjoy!
Shmuel says
I use this recipe in one of my culinary classes today. it was great. very simple to make. I hand shredded the imitation crab to give a finer texture to the cakes. I also used coconut infused bread crumbs for a little more island flavor. I did have trouble with making the patties, but an extra egg and a little more breadcrumb alleviated my falling apart patties.
would certainly make again.
served on garlic toasted slider buns with lettuce, tomato, onion, and home made tartar sauce.
Kristin King says
Wow, that's really cool that you used this for a culinary class! So glad to hear they turned out well! You did the right thing in adding a little more egg and breadcrumbs. A little flour can also fix the problem of the patties falling apart. Thanks for stopping by! 🙂