Best 2 Fake Crab Cakes Recipes

Craving delicious and budget-friendly seafood? Look no further! Our fake crab cakes are the perfect solution for seafood lovers seeking a delectable yet affordable meal. These flavor-packed crab cakes use imitation crab meat as their base, providing a succulent and flaky texture that rivals the real thing. But don't let the word "fake" fool you – these crab cakes are anything but ordinary. Bursting with savory flavors and a touch of seafood sweetness, they're sure to tantalize your taste buds.

This recipe offers two enticing variations: a classic version and a spicy kick version. The classic crab cakes embody the traditional flavors of this beloved dish, featuring a blend of fresh herbs, lemon zest, and a hint of Old Bay seasoning. On the other hand, the spicy kick version adds a fiery twist with a blend of chili powder, cayenne pepper, and sriracha, creating a tantalizing contrast that'll leave you craving more.

Whether you prefer a classic or a spicy culinary adventure, these fake crab cakes promise an unforgettable seafood experience. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will elevate your taste buds to seafood heaven.

Let's cook with our recipes!

FAKE CRAB CAKES

Fake Crab Cakes image

These simple, all-natural fake crab cakes are quickly made from shredded zucchini, seafood seasoning, egg, and bread crumbs.

Provided by Butch Chaney

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 15m

Yield 2

Number Of Ingredients 5

Ingredients

1 zucchini, grated
1 egg
3 tablespoons dry bread crumbs
1 tablespoon seafood seasoning (such as Old Bay®)
cooking spray

Steps:

Combine zucchini, egg, bread crumbs, and seafood seasoning in a bowl. Form into 2 patties.
Spray a skillet with cooking spray and heat over medium heat. Fry patties until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 11.6 g, Cholesterol 93 mg, Fat 3.5 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 0.9 g, Sodium 935.1 mg, Sugar 2.6 g

FAKE CRAB CRABBY CAKES

Fake Crab Crabby Cakes image

I love these crab cakes, and I have always used the fake crab in them. Fake crab is actually made from real fish, only it has been shaped and seasoned to resemble crabmeat. I originally saw these prepared on an episode of Calling All Cooks on Food Network, however when I tried the recipe from their site, there were many errors. This is the version I came up with after watching the episode several times and my own personal tests in my kitchen. The amount of oil I used to brown the cakes before baking was minimal - like 1 teaspoonful. These were delicious!

Provided by HeatherFeather

Categories Crab

Time 40m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

16 ounces imitation crabmeat, minced finely
1/2 cup celery, diced finely
1/4 cup carrot, grated finely
1/2 small red onion, diced finely (about 1/2 cup)
1 egg, beaten
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon mustard powder
salt, to taste
1/2-1 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1 1/3 cups dry breadcrumbs, plus extra for coating
canola oil, as needed
1 cup mayonnaise
1/2 teaspoon dry mustard
2 tablespoons honey
1 -2 teaspoon cayenne pepper

Steps:

Combine crabcake ingredients (except oil) in a large bowl,adding bread crumbs last to bind.
Roll mixture into 3 oz cakes and then roll in some extra bread crumbs to coat.
Place in freezer for 1 hour.
Saute in just a bit of oil in a hot nonstick skillet until each cake is golden brown on both sides(1 minute per side), then bake in preheated 350 F oven for 5 minutes.
Sauce: Mix together in a small bowl and chill well.

Nutrition Facts : Calories 266.4, Fat 13.8, SaturatedFat 2.2, Cholesterol 39.4, Sodium 751.6, Carbohydrate 28, Fiber 1, Sugar 7.1, Protein 8.5

Tips:

Use a combination of different seafood. This will give your crab cakes a more complex flavor. Try using shrimp, scallops, or even lobster.
Don't overmix the crab cakes. Overmixing will make them tough. Just mix them until the ingredients are combined.
Be careful not to overcook the crab cakes. Overcooked crab cakes will be tough and dry. Cook them until they are golden brown on the outside and cooked through in the center.
Serve the crab cakes with your favorite dipping sauce. Some popular options include tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With a few simple ingredients and a little bit of time, you can easily make your own fake crab cakes at home. So next time you're craving crab cakes, give this recipe a try. You won't be disappointed!