You don’t have to use unhealthy ingredients because crab cakes are versatile and can be adjusted to your preferences. You can meal prep the cakes and place them in a fridge for up to 3 days. These cakes are baked and not fried, so we’re focusing on quality flavor and delicious textures without guilty pleasures.
Imitation crab has a strong flavor and if you don’t mind the preparation process of that meat, you will love this recipe. It can be found in all grocery stores and it’s very affordable. Traditionally, people use lamb crab meat for this recipe that it’s hard to find in my region and it’s usually very expensive.
Imitation crab cakes recipe
The cakes are baked and they hold the shape really well. Even amateur chefs will be able to make them without stressful mess. This is the most simplified version of a traditional crab cakes. You don't need fancy crab meat to make this. This recipe doesn't compromise on flavor or quality!
- 35 g mayonnaise
- 100 g panko crumbs
- 16 g mustard
- 16 ml lemon juice
- 8 g Worcestershire sauce
- 3 g pepper
- 3 g salt
- 1 beaten egg
- 8 oz imitation crab
Start by dividing imitation crab meat into small pieces. Add all ingredients into a big bowl and mix together with a mixer. The mixture shouldn't be very moist, because you need to form the cakes.
To prepare the cakes, dust them with breadcrumbs. They will make the mixture less moist. Take a skillet on a medium heat, fry your cakes for 4 minutes on every side or bake them for 40 minutes. Serve with lemon wedges or your favorite sauce.