Imitation Crab Cakes have a mild Cajun flavor. If you want a spicier crab cake, you can add more Cajun seasoning. The breadcrumbs give them a bit of a crunchy exterior.
One thing that I like about imitation crab meat is that it stays firm. I've used it in several recipes and it has always stayed firm.
Lately, I have been into trying recipes that use imitation crab. I found this recipe on the Giant Food site. Jeff and I both like crab cakes, so I thought I'd try imitation crab cakes. We both liked them!
Another imitation crab recipe that we both like is Imitation Crab Salad. It's good served on crackers or as a sandwich.
The original recipe calls for baking the crab cakes for 20-minutes or until golden brown. My crab cakes don't seem to get golden brown in that time frame, but I guess whether something is golden brown or not can be subjective. I bake my crab cakes for about 25-minutes, then I gently flip them over and bake them for another 15 minutes so that both sides get crispy.
I use leg style imitation crab, so I cut each leg section into about 1/2-inch pieces. You can use any style imitation crab and cut the pieces into the size that you prefer.
The crab cakes are a little sticky when forming them into patties. Coat your hands with water, or breadcrumbs to help with the stickiness.
I hope you enjoy the Imitation Crab Cakes!
Imitation Crab Cakes
- 8 ounces imitation crab
- 1/2 cup onion, finely diced
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 jumbo egg
- 1 teaspoon Cajun seasoning
- 1/2 cup Italian seasoned bread crumbs, toasted, divided Plain bread crumbs are ok, too.
- Preheat the oven to 400F.
- Lightly spray a baking sheet or casserole dish with cooking spray. Set aside.
- Place 1/4 cup of the bread crumbs on a plate then set aside.
- In a large bowl, slightly beat the egg.
- Slice or shred the imitation crab meat into small pieces then place it in the bowl with the egg. You can cut the pieces into your preferred size.
- Add the onion, mayonnaise, lemon juice, Cajun seasoning and remaining 1/4 cup of the bread crumbs to the egg mixture.
- Mix well then shape into four-patties.
- Using the bread crumbs that are on the plate, gently roll each patty to coat. The mixture will be sticky, you might want coat your hands with bread crumbs.
- Place the crab cakes on the baking sheet or casserole dish.
- Bake for 25 minutes, flip over then bake for another 15 minutes.
- Serve hot.