Imitation Crab Meat Crab Cake

Love crab cakes? This is a simple recipe that uses imitation crab. If you’re on a budget or looking for a quick...

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Love crab cakes? This is a simple recipe that uses imitation crab. If you’re on a budget or looking for a quick recipe, using imitation crabmeat instead of the real deal can be a tremendous help. 

Ingredients

  • pound imitation crabmeat, diced
  • 1  Cup  bread crumbs, divided
  • egg
  • 2  Tablespoons  mayonnaise
  • 2  Tablespoons  mustard
  • 1  Tablespoon  dill weed
  • 2  Tablespoons  lemon juice
  • 2  Tablespoons  olive oil
  • 1  Teaspoon  Worcestershire sauce

Directions

Combine crabmeat, 1/2 cup of bread crumbs, egg, mayonnaise, mustard, dill, lemon juice, and Worcestershire sauce. Shape into 8 equal patties. Place your remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes.

In a large skillet coated with 2 tablespoons of olive oil, cook crab cakes over medium heat until browned on both sides. 

Imitation Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Imitation Crab Cooking Tip

Looking for a quick mid-week dinner? Imitation crab is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Imitation Crab Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.