Crab Cakes
Looking for the best imitation crab cakes recipe that is easy enough for anyone to make? These succulent crab cakes made with either imitation crab or real crab are spiced just right for kids and adults alike. This is a restaurant-quality meal that's super easy to make!
Servings: 6
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.
Nutrition
Calories: 150kcal | Carbohydrates: 5g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 760mg | Potassium: 174mg | Vitamin A: 100IU | Vitamin C: 6.3mg | Calcium: 48mg | Iron: 0.8mg
