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Old 04-30-2007, 01:00 PM   #1
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Imitation "Crab" Cake Recipe TNT

As promised, here's the recipe for the crab cakes Buck and I had for dinner Saturday night:

KATIE’S IMITATION “CRAB” CAKES
(Serves 4)
12 oz. imitation crab, thawed if frozen
¾ cup fine, dry unseasoned bread crumbs
½ cup finely chopped onion
3 Tbsp. finely chopped parsley
½ cup milk
1 egg, lightly beaten
1½ tsp. Worcestershire sauce
1½ tsp. fresh lemon juice
¼ cup butter
2 Tbsp. olive oil

By hand or in a food processor, chop crab until broken up into medium to fine pieces, making sure it is uniform.

Transfer chopped crab to a large bowl and add, bread crumbs, onion, parsley, milk, egg, Worcestershire sauce, and lemon juice. Mix well using a spoon or your hands.

Using a large ice cream scoop, form into 12 balls and place on a wax paper-lined tray or cookie sheet. Flatten into patties, cover with plastic wrap and refrigerate for about 20 minutes.

When ready to cook, melt butter in a large fry pan and add olive oil; swirl to combine. Cook cakes 2 minutes on each side or until golden brown. Transfer to a wire rack. Serve warm.

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Old 04-30-2007, 03:30 PM   #2
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Here is the whole thread we had on that item. Look for my recipe it's Yum.

Imitation crab meal idea
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Old 04-30-2007, 03:35 PM   #3
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Thanks Katie, for posting your recipe - its a gotta try!
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Old 05-01-2007, 11:11 AM   #4
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Thanks for the recipe Katie E. I was a little worried about making it because my salmon cakes are always so heavy and dry. I took note that your recipe calls for cooking 2 minutes per side. Last night I was walking through the grocery store to the bottled water and looked to see what they are cooking in the deli. Their crab cakes are lightly browned as you suggested. This leaves them light and moist. Now I am so excited about making them. We buy a lot of the imitation crab and have always ate it as is out of the package as a snack. Kinda burned out on that and the cold crab salad. It is good to have a new recipe for a much loved food.
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Old 05-01-2007, 11:25 AM   #5
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Thank you Katie, I know my family will enjoy these, especially since jumbo lump crabmeat is about $28/lb right now.
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Old 05-02-2007, 09:53 PM   #6
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Katie E: I made these crab cakes for dinner. Your recipe needed nothing changed or added. It would have made 12 except someone ate two from the bowl (LOL). I cooked them in butter and evoo. I did have to set a timer because I do not know how long two minutes is. I was so surprised that they cooked that quickly.
The crab cakes were delicious and we enjoyed them. This is a keeper recipe.

(My heavy hand and hard head keeps wanting to put more bread crumbs, milk and an egg or two...etc ingredients. But my taste buds say ignore the hand and the head and just make an extra batch of the good ones!)
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Old 05-03-2007, 11:55 AM   #7
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I don't understand. Would there need to be a difference in the recipe/cooking instructions if you use real crab instead of imitation? Other than replacing the fake crab with real crab, of course.
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Old 05-03-2007, 12:02 PM   #8
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I don't think so Caine. It is the same where I use it.
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Old 05-03-2007, 12:15 PM   #9
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well I love to make my own Fish cakes, so Crab would be cool too.
although I have to ask, What is "Imitation" Crab?
I`ve never heard of such a thing?
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Old 05-03-2007, 12:51 PM   #10
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YT, "immitation" crab is usually a combination of pollack (a white fish), shellfish and "other" ingredients. It's sold here in the seafood section of the grocery store. We can also purchase "immitation" lobster.
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