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 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. These are wonderful served with Paula Deen's Mango Coconut Rice and a simple corn relish: Saute frozen corn kernels that have been thawed in EVOO for a few minutes, add a finely diced medium shallot and saute for a few minutes more, add a minced clove of garlic and saute until fragrant. Mix in a bowl with a 1/4 or so chopped roasted red pepper, 2 tsp or so chopped fresh parsley, a dash or two of cider vinegar and a nice spoonful of honey, Mix and love!