Fake Crab Cakes Recipe

Imitation crab meat: Shredded seafood product made from fish, often used as a substitute for real crab meat.

Breadcrumbs: Used to bind the mixture and give the cakes a crispy texture.

Mayonnaise: Adds moisture and richness to the crab cakes.

Egg: Acts as a binder to hold the ingredients together.

Dijon mustard: Provides a tangy flavor that complements the seafood.

Worcestershire sauce: Adds a savory depth of flavor to the mixture.

Old Bay seasoning: A blend of spices that gives the crab cakes a distinctive taste.

Green onions: Adds a fresh, mild onion flavor to the cakes.

Vegetable oil: Used for frying the crab cakes to a golden brown.

When forming the patties, make sure to press them firmly to ensure they hold together during frying. If the mixture feels too loose, you can add a bit more breadcrumbs to help bind it. Additionally, let the patties chill in the refrigerator for about 15-20 minutes before frying; this will help them maintain their shape and prevent them from falling apart in the skillet.

• shredded imitation crab meat - Substitute with shredded hearts of palm: Hearts of palm have a similar texture and mild flavor, making them a great plant-based alternative.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to breadcrumbs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, while being lower in fat.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a binder in place of a regular egg.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly less complex.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can offer a similar umami flavor, though it is saltier, so adjust other seasonings accordingly.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning can provide a similar blend of spices, though it may be spicier.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative with a similar frying capability.

• To store your fake crab cakes in the refrigerator, first allow them to cool completely. Once cooled, place them in an airtight container, separating each layer with parchment paper to prevent sticking. They can be stored in the fridge for up to 3 days.

• For freezing, start by placing the cooled crab cakes on a baking sheet lined with parchment paper. Ensure they are not touching each other. Freeze them for about 1-2 hours or until they are solid.

• Once frozen, transfer the crab cakes to a freezer-safe bag or airtight container. Label the container with the date to keep track of freshness. They can be frozen for up to 3 months.

• When you're ready to enjoy your crab cakes, thaw them in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the crab cakes on a baking sheet and bake for about 10-15 minutes or until they are heated through. Alternatively, you can reheat them in a skillet over medium heat for about 3-4 minutes on each side.

• Avoid microwaving the crab cakes as this can make them soggy and compromise their crispy texture.

• Preheat your oven to 350°F (175°C). Place the leftover fake crab cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy.
• Heat a skillet over medium heat and add a small amount of vegetable oil. Place the fake crab cakes in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and have a nice crispy exterior.
• For a quick method, use a microwave. Place the fake crab cakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.
• If you have an air fryer, preheat it to 350°F (175°C). Place the fake crab cakes in the air fryer basket in a single layer. Cook for 5-7 minutes, or until they are hot and crispy.

• Large bowl: For combining all the ingredients together.

• Whisk: To beat the egg before adding it to the mixture.

• Measuring cups: To measure out the breadcrumbs, mayonnaise, and other ingredients accurately.

• Measuring spoons: To measure out the dijon mustard, worcestershire sauce, and old bay seasoning.

• Spatula: To mix the ingredients thoroughly.

• Skillet: For frying the crab cakes.

• Stove: To heat the skillet and cook the crab cakes.

• Paper towels: To drain the excess oil from the fried crab cakes.

• Plate: To place the crab cakes on after frying.

• Knife: To chop the green onions.

• Cutting board: To provide a surface for chopping the green onions.

Prepare ingredients ahead: Measure and chop all ingredients in advance to streamline the process.

Use a food processor: Quickly shred the imitation crab meat and mix the ingredients using a food processor.

Preheat the skillet: Start heating the skillet while forming the patties to save time.

Form patties uniformly: Use a cookie scoop to ensure all patties are the same size for even cooking.

Batch frying: Fry multiple patties at once to reduce overall cooking time.