Best 4 Surimi Crab Cakes Recipes
Calling all seafood lovers! Dive into a delightful culinary journey with our irresistible Surimi Crab Cakes. These tantalizing patties are crafted with tender surimi, a succulent seafood substitute, and an array of flavorful ingredients that create a taste sensation like no other. Our recipe collection features a variety of crab cake variations, each offering a unique twist on this classic dish. From zesty Cajun-spiced crab cakes to the creamy delight of crab cakes smothered in a luscious lemon-butter sauce, we have something to satisfy every palate. Whether you prefer a crispy golden-brown exterior or a tender, moist interior, our recipes provide detailed instructions to achieve the perfect crab cake every time. So gather your ingredients, prepare your taste buds, and embark on a seafood adventure that will leave you craving more.
Here are our top 4 tried and tested recipes!
IMITATION CRAB CAKES
Don't let the title fool you, these are so good! I adapted them from a regular crab cake recipe on Allrecipes when our grocer had imitation crab on sale. The crab cakes may need 2 eggs as reviewers have noted, it depends on how moist your imitation crab is and how finely you flake it. The cakes won't seem to hold together well but they will cook up nicely, just be sure to make them small and carefully flip them when they're nice and brown on the bottom. I've also made these with finely diced red pepper and cilantro, omitting the green onions, and that is probably our new favorite way to prep.
Provided by lolablitz
Categories Crab
Time 30m
Yield 8-10 cakes
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a non-stick skillet over medium heat.
- Saute green onions briefly until tender.
- Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
- Form into 1/2 inch thick patties.
- Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
- Cook cakes until nicely browned on each side.
- Drain briefly on paper towels and serve hot.
Nutrition Facts : Calories 167, Fat 6.3, SaturatedFat 1.1, Cholesterol 35.9, Sodium 616, Carbohydrate 20.5, Fiber 1.5, Sugar 5, Protein 7.3
SURIMI CRAB CAKES
OK ... before you slay me for using "imo" crab, I'll tell you these were very, very good. Developed them out of desperation for something to make for dinner out of a pkg. of the surimi lump crab. I LOVE crab cakes, and was not altogether sure how 'imo' crab would hold up in these cakes ... these held together nicely ... and...
Provided by Terrie Hoelscher
Categories Seafood
Time 25m
Number Of Ingredients 15
Steps:
- 1. In a large bowl, mix together the egg substitute, mayo, garlic, pepper flakes, Worcestershire sauce, s & p, bell pepper, celery, onion, seasonings, Dijon mustard, and bacon.
- 2. While this mixture is still fluid and easily stir-able, add the bread crumbs. Cut the crab into large chunks. Using your hands, gently fold in the lump surimi crab, taking care not to break up the large lumps of crab.
- 3. If the bread crumbs absorb the liquid too quickly and it becomes too difficult to work in the crab, you can add a splash of milk, if necessary, up to about 3 T.
- 4. Spray a baking pan with PAM; set aside.
- 5. Spray your hands with PAM, and dip fingertips into a water bowl, to make forming of the crab cakes easier, with out sticking to your hands. Form the crab cake mixture into 8 evenly-sized crab cakes, making sure to compact the mixture together well, for frying.
- 6. At this point, you can cover with waxed paper on a baking sheet and refrigerate, until you are ready to fry the crab cakes. I kept mine in the fridge for almost an hour, and they set up very nicely!
- 7. Heat a large skillet over Med. heat, and add 2 T. butter and 2 T. oil to hot skillet and let them melt together and coat the bottom of the pan. Gently set the crab cakes into the hot oil, and allow them to brown gently only on one side, approximately 4 - 5 mins. Don't over brown them! Don't flip them in the pan. When they are golden brown on one side, transfer them gently to the lightly greased cookie sheet, flipping them so the golden brown side is facing UP.
- 8. Bake at 450° for approximately 5 - 7 minutes. They will be bubbly and sizzling. Don't over cook or dry them out!
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
BAKED CRAB CAKES
These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.
Provided by PATLUVSCOOKING
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 3.4 g, Cholesterol 134.5 mg, Fat 6.9 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 1.2 g, Sodium 693.3 mg, Sugar 0.3 g
Tips:
- For the best results, use fresh surimi crab meat. Frozen surimi can also be used, but it should be thawed completely before using.
- Be sure to drain the surimi crab meat well before using. This will help to prevent the crab cakes from becoming too mushy.
- If you don't have any bread crumbs, you can use crushed crackers or cornflakes instead.
- Be careful not to overmix the crab cake mixture. Overmixing can make the crab cakes tough.
- Form the crab cakes into 1-inch balls, then flatten them into patties. This will help them to cook evenly.
- Pan-fry the crab cakes over medium heat until they are golden brown on both sides and cooked through. This should take about 3-4 minutes per side.
- Serve the crab cakes hot with your favorite dipping sauce.
Conclusion:
Surimi crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your own taste preferences. Whether you like them pan-fried, baked, or grilled, surimi crab cakes are sure to be a hit with your family and friends.
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