Easy crab cakes that taste great, are quick and easy to make, and are crispy on the outside and soft on the inside. These succulent pan-fried crab cakes are fast, easy, loaded with flavor and won’t crumble when you fry them.
Crab cakes are a delicious meal that is loved by many. However crab meat can be expensive especially if you want to use fresh lump crab meat. This leads many home cooks to wonder – can I use imitation crab meat instead? The short answer is yes, you absolutely can use imitation crab meat to make crab cakes at home!
What is Imitation Crab Meat?
Imitation crab meat sometimes called crab sticks is made from fish that has been pulverized and shaped to resemble the texture of real crab. The most common types of fish used are pollock, hake, and surimi. Surimi refers to the processed fish paste that forms the basis of imitation crab meat.
While it may not have the same exquisite taste as real crab, imitation crab meat makes a budget-friendly alternative. It has a mild, sweet, crab-like flavor that works well in crab cakes, especially when mixed with spices and other ingredients. The texture is also quite similar to real crab meat once it is chopped or broken down into smaller pieces.
Benefits of Using Imitation Crab for Crab Cakes
There are a few advantages to using imitation crab meat instead of real crab for crab cakes:
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Cost savings – Imitation crab meat costs a fraction of the price of real lump crab meat. This makes it ideal for making crab cakes on a budget.
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Easy to find – Imitation crab is readily available at most major grocery stores, unlike real crab which can be seasonal and difficult to source depending on where you live.
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Long shelf life – Packaged imitation crab meat has a long shelf life compared to fresh crab. It can be kept frozen for months.
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Pre-flaked texture – Imitation crab comes pre-flaked in ready to use chunks or sticks. So there’s no need to pick through and flake real crab meat yourself.
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Less fishy flavor – Some people find imitation crab meat to have a less strong fishy flavor compared to real crab. This makes it more appealing, especially for those new to seafood.
How to Make Crab Cakes with Imitation Crab Meat
Making crab cakes with imitation crab meat is simple. The process is very similar to using real crab. Here are some tips:
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Use about 1 pound of imitation crab meat per 4-6 crab cakes. Pick the meat apart into flakes and small chunks.
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Add 1-2 eggs as a binder to help hold the cakes together.
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Use about 1 cup of breadcrumbs or panko crumbs to provide additional binding and texture.
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Add chopped parsley, green onions, garlic, lemon juice, Worcestershire sauce, Old Bay seasoning or other spices for extra flavor.
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Gently form the mixture into patties, being careful not to overmix. Patties should just hold together and be moist but not soggy.
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Chill the crab cakes in the refrigerator for 30 minutes before cooking to help them firm up.
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Pan fry the crab cakes in oil or butter until golden brown on both sides, or bake at 400°F for 15-20 minutes.
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Serve crab cakes warm with lemon wedges and your favorite dipping sauces. Tartar sauce, remoulade sauce, and chipotle mayo all pair nicely.
Tips for Best Results
To make the tastiest imitation crab cakes, keep these tips in mind:
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Use a high quality imitation crab – check the ingredients for real crab extract or flavoring.
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Chop the imitation crab into small, bite-size pieces for the best texture.
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Don’t overmix the crab cake mixture, a light touch prevents them turning out rubbery.
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Refrigerate before cooking so the crab cakes hold their shape better.
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Cook the crab cakes thoroughly until golden brown to maximize flavor.
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Serve the crab cakes immediately while hot and crisp from cooking.
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Experiment with additions like red pepper, herbs, cheese, or sautéed vegetables to make the crab cakes your own.
Recipes for Imitation Crab Cakes
Here are some popular recipes for crab cakes using imitation crab meat:
Classic Imitation Crab Cakes – Flaky imitation crab, panko breadcrumbs, eggs, onion, bell pepper, garlic, Worcestershire sauce, Old Bay seasoning. Pan fried.
Baked Imitation Crab Cakes – Imitation crab, crushed crackers, eggs, green onion, spices, lemon juice. Baked in the oven.
Southwest Imitation Crab Cakes – Imitation crab, panko, eggs, red bell pepper, corn, cilantro, chili powder, cumin.
Imitation Crab Cakes Benedict – Poached eggs and hollandaise sauce served over imitation crab cakes.
Mini Imitation Crab Cakes – Fun bite-size crab cakes, perfect as party appetizers.
The Verdict on Imitation Crab for Crab Cakes
While imitation crab cakes may lack the true decadence of real lump crab, they can still make for a very tasty meal. The convenience, affordability, and approachable flavor of imitation crab meat makes it an excellent choice for creating crab cakes at home.
By selecting a high quality product, incorporating breadcrumbs and eggs, and spicing things up, you can end up with tender crab cakes full of texture and flavor. Imitation crab meat crab cakes make for a budget-friendly family meal, potluck dish, party appetizer, or weeknight dinner.
So don’t be afraid to use imitation crab meat in your crab cake recipes. With a few simple tricks, you can enjoy delicious crab cakes without spending a fortune. Give it a try and see if you agree that imitation crab meat can make for divine crab cakes.
Serve Crab Cakes With
- Make ahead tip. You can make the patties ahead of time and store them in the fridge for up to a day before cooking them.
- The crab mixture can be put in the fridge for 30 minutes before it is made into patties. That way, the crab meat will have more time to mix with the other flavors, and it will also hold together better when you make cakes out of it.
- Make sure you use a non-stick pan. This will help the cakes not stick to the pan and make turning them over much easier.
If you have leftover crab cakes, they’re perfect for snacking on throughout the week. Simply store them in an airtight container in the refrigerator for up to 2 days. Keep them cold or heat them up again in the oven at 300°F for 10 minutes or until they’re hot all the way through.
Super Easy Crab Cakes
This is an old, popular blog post recipe for very simple crab cakes that I wanted to share with you again with better pictures and a video! Crab cakes are all about the crab meat, but they don’t have to cost a lot of money. Even though we still use a lot of crab, it’s much cheaper for us to make crab cakes with crab meat from a can.
This recipe is also very simple. If you like crab cakes like I do, you’ll probably eat these all by yourself. However, I’m not here to judge! As I already said, crab cakes should be about the crab meat. The other ingredients should be there to add flavor and keep the cakes together.
- Incredibly Quick And Easy. For these tasty crab cakes, you only need a few things and a little over 30 minutes. Just mix it all together, form it into patties, and fry them.
- Perfect For Frying, Air Frying or Baking. When it comes to cooking them, these are very flexible. If you want to cut back on calories, you can bake them or cook them in an air fryer.
- Seriously Satisfying. Love crab like I do? You’ll love these cakes! Eat them plain with your favorite dip, or make them into sliders for a full meal.
- Cheese—I used 4 small cans of crabmeat, which is 12 ounces of crab. It should be well drained and as dry as possible. Fresh crab meat will also work. I would not recommend using imitation crab.
- Egg: The egg will be what holds the cakes together so they don’t fall apart.
- Mayo: This mayo will not only give our cakes some tang, it will also help them stick together. My recipe lets you make your own mayo, but store-bought mayo will also work.
- If you want to add some color to these cakes, I like to use grated green onions. You can also use regular onions or shallots for a milder flavor.
- Any kind of breadcrumbs will work, like Panko breadcrumbs or Italian breadcrumbs that haven’t been seasoned. You can also use crushed up saltine crackers.
- Parsley—I love putting fresh parsley on these cakes, but you don’t have to. You can use different herbs, like fresh dill, instead.
- Lemon: For this recipe, you’ll need lemon juice that has just been squeezed.
- Hot Sauce—Use your favorite hot sauce, like Frank’s or Sriracha.
- Flavorings: I only used salt and pepper, but Old Bay Seasoning would make this dish taste even better.
- Oil—To fry your crab cakes quickly, you can use vegetable oil or light olive oil. Alternatively, you can use butter as well.
Easy Imitation Crab Cakes – Gregcipes
FAQ
Can you substitute imitation crab for real crab?
Which crab meat is better for crab cakes?
What can I use imitation crab for?
Can you cook imitation crab?
Are crab cakes made with imitation crab meat?
Look no further! These crab cakes made with imitation crab are absolutely delicious! They’re inexpensive and easy to make. If you’re looking for another yummy recipe, these crab tostadas are another great way to use imitation crab meat. Crab cakes are a dish enjoyed by many. They were created in the Chesapeake Bay region of the United States.
What can I use to make crab cakes?
You can use fresh crab meat (canned) or even imitation crab meat. egg – helps to hold the crab cakes together. panko bread crumbs – adds a bit of texture and ensures that the patties don’t fall apart. mayonnaise – for a touch of creaminess. Old Bay seasoning – a classic seasoning for any seafood dish.
How do you make imitation crab meat?
Crack the egg into a small bowl and lightly beat it with a fork. Grab about a medium sized mixing bowl and place the crushed crackers in it. Add the Duke’s Mayonnaise. Add the lightly beaten egg. Add the diced onion. Use a fork to mix everything together well. Add the imitation crab meat.
Can you mix real crab with imitation crab?
You can even mix real crab with imitation crab to get taste of traditional crab cakes without breaking the budget! If you want to try another delicious recipe that uses crab, check out these crab ravioli. You won’t be sorry you spent time making them when you taste how amazing they turn out!