Imitation crab cakes recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Imitation crab cakes

These cakes are baked and not fried, so we’re focusing on quality flavor and delicious textures without guilty pleasures. 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.

The base for this recipe is imitation crab meat. 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 has a strong flavor and if you don’t mind the preparation process of that meat, you will love this recipe.

Imitation crab cakes recipe

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! The cakes are baked and they hold the shape really well. Even amateur chefs will be able to make them without stressful mess.

Course Lunch & dinner
Cuisine Maryland
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 120 kcal


  • 100 g panko crumbs
  • 35 g mayonnaise
  • 16 ml lemon juice
  • 16 g mustard
  • 8 g Worcestershire sauce
  • 3 g salt
  • 3 g pepper
  • 1 beaten egg
  • 8 oz imitation crab


  1. Shred imitation crab meat into smaller pieces. Add all the ingredients into a bowl and mix everything together. The mixture should be smooth and hold shape well.

  2. Form the cakes, coat them with breadcrumbs. They will soak excess moisture. Take a skillet and heat the oil on a medium heat. Fry cakes for 2 minutes on every side. Serve with your favorite sauce or lemon wedges.

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