Best 4 Fake Crab Crabby Cakes Recipes
Craving crab cakes but want a budget-friendly and sustainable option? Look no further than these delightful Fake Crab Crabby Cakes. Made with imitation crab meat, these delectable patties are a perfect blend of flavors and textures. They are easy to make, incredibly versatile, and can be enjoyed as a tasty appetizer, a hearty main course, or even as a delicious addition to your favorite salad.
This recipe provides two cooking options – pan-frying and baking – so you can choose the method that best suits your preferences and cooking style. The pan-fried version gives you crispy golden brown exteriors, while the baked version offers a healthier alternative with a slightly softer texture. Both methods result in succulent, savory crab cakes that are sure to impress your taste buds.
ANTI-CRABBY CAKE
Crabbiness be gone! This cake will win you over with its sweet pineapple and super moist texture. Absolutely fab.
Provided by Sarah Farrand
Categories Cakes
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Put all cake ingredients into a large mixing bowl and blend by hand to combine. No need to bust out the beaters for this one, but you can if you want to!
- 3. Pour mixture into a 9x13 glass pan. You do not need to grease, flour, spray, etc. Trust me.. it comes out perfect without! Bake 30-40 minutes until just golden and baked through.
- 4. You'll want to frost the cake while still warm, so prepare your frosting as your cake bakes. You can frost when cooled all the way, too, but it is just easier to frost warmer. Simply add your frosting ingredients into a large bowl and beat until combined and smooth.
- 5. Spread the frosting on the warm cake right in the pan. Let cool, then refrigerate. Serve cold and enjoy!!
FAKE CRAB CAKES
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
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
CRABBY CRAB CAKES
Getting the most out of crab cakes often means putting the least into them. Since crab has the best texture and subtlest flavor of all crustaceans, the best crab cakes are those that showcase the crab, not another ingredient. The loose mix is best chilled before shaping, but it is essential to chill it again for a half-hour or so (longer is better) before cooking. When cold, the cakes will hold together, and once the egg, the binding agent, does its work, they will retain their shape until attacked with a fork.
Provided by Mark Bittman
Categories seafood, appetizer, main course
Time 1h
Yield 4 crab cakes
Number Of Ingredients 8
Steps:
- Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour. Cover mixture, and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover crab cakes with more plastic wrap, and refrigerate them for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
- Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in the flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
- Cook, rotating cakes in pan as necessary to brown the first side, 5 to 8 minutes. Turn, and brown the other side (it will take slightly less time). Serve cakes hot, with lemon wedges.
HEAVENLY CRAB CAKES
When I switched to a low-fat diet, I thought I'd never be able to eat crab cakes again. But then I found this healthy crab cake recipe. Now I can enjoy these little patties of paradise...without any guilt! -Laura Letobar, Livonia, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes. , In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides.
Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 108mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
Tips:
- Use quality ingredients: Fresh crab meat, good mayonnaise, and panko breadcrumbs will make all the difference in the flavor of your crab cakes.
- Don't overmix the crab cakes: Overmixing will make the crab cakes tough. Gently combine the ingredients until just combined.
- Chill the crab cakes before frying: Chilling the crab cakes will help them hold their shape and prevent them from falling apart when frying.
- Fry the crab cakes in hot oil: The oil should be hot enough to sizzle when you drop the crab cakes in. This will help create a crispy crust.
- Don't overcrowd the pan: When frying the crab cakes, don't overcrowd the pan. This will cause the oil temperature to drop and the crab cakes will not cook evenly.
Conclusion:
Crabby cakes are a delicious and easy-to-make seafood dish. They are perfect for a light lunch or dinner, and can be served with a variety of dipping sauces. With a few simple tips, you can make crab cakes that are crispy on the outside and tender and flaky on the inside. So next time you're looking for a tasty and satisfying seafood meal, give crab cakes a try.
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