Crab cakes using imitation crab…
If you follow my blog, then you know I love using imitation crab. It’s so cheap compared to fresh crab making it the perfect substitute. I had an extra pack in my fridge and decided to make some delicious crab cakes topped with my homemade tartar sauce. These fried little crab patties are jammed packed full of flavour. Filled with plenty of finely diced veggies, even the kiddos will love this simple dish.
While I used imitation crab, this can easily be substituted for the real thing. I’m absolutely sure that using real crab meat would elevate this dish ten fold, but you have to work with what you got. Imitation crab definitely saves money, but if you’re feeling bougie, use the real thing instead!
In terms of what you put inside your crab cake, it’s really up to you and you can use most veggies you’ll find in your fridge. Don’t be afraid to change things up!
- Large pan
- Medium bowl
- 2 small bowls
- 227 g imitation crab chopped finely
- 1 stalk celery chopped finely
- 1 tbsp red onion chopped finely
- 3 tbsp bell pepper any colour, chopped finely
- 1 tsp old bay seasoning
- ½ tsp dried dill
- ¾ lemon juiced
- splash Worcestershire sauce
- 2 tbsp Caesar dressing Renée’s or your preferred brand
- pepper to taste
- 2 medium eggs beaten
- 1 cup bread crumbs or panko
- 3 tbsp vegetable oil
- In a bowl, combine the imitation crab, celery, red onion, bell pepper, old bay seasoning, dried dill, lemon, Worcestershire sauce, Caesar dressing, and pepper. Form patties about the size of your palm.
- In a small bowl, beat 2 eggs and set aside. In another small bowl, fill with bread crumbs. Take your patties and coat them first with egg, then breadcrumbs, then egg again and lastly breadcrumbs.
- In a pan on high heat, add the vegetable oil. Once the oil is hot, fry the crab cakes on each side for 3 minutes. When done, place crab cakes on paper toil to absorb any excess oil and they’re ready to serve!