Nicole’s Crab Cakes

These luscious crab cakes use imitation crab - far less expensive than the “real thing,” yet tasty, very similar, and far easier to use - no shelling and annoying bits of shell. 

While it’s easy enough to slice artificial crab, the mini-prep version of a food processor takes literally seconds to do the job. Be sure to add the crab (or whatever you put in a mini-prep) in small batches, power-pulsing the machine (on/off ... on/off ... on/off) to slice the crab exactly right. Quicker and easier to clean than the larger appliance, mini-preps also need far less storage space.

Nicole’s Crab Cakes: 

8 oz. (227 g) artificial crab meat

1 egg, lightly beaten

½ c. (125 mL) fine bread crumbs (See Bread Crumb Note)

2 tbsp. (60 mL) mayonnaise 

1-1/2 tsp. (7.5 mL) Old Bay seasoning … or to taste (See Old Bay Seasoning Note)

1-1/2 tsp. (7.5 mL) lemon juice

3/4 tsp. (3.75 mL) onion powder 

¼ tsp. (1.25 mL) lemon pepper 

Pinch dried dill weed

Minced green onion (optional)

2-to-3 tbsp. (30-to-45 mL) canola oil

Additional lemon juice, for sprinkling over crab cakes

Tartar Sauce on the side, if desired 

To large bowl, add crab, egg, bread crumbs, mayonnaise, Old Bay seasoning, lemon juice, onion powder. and pepper. Mix with hands until ingredients bind. Form into six crab cakes.

In large skillet, heat oil over medium to medium-high heat. Add and cook crab cakes until they are browned, about 5 min. per side. These patties are delicate: Turn over carefully, using two metal spatulas. Serve with a squeeze of fresh lemon and/or Tartar Sauce. This recipe makes six delicious crab cakes.

I served these Crab Cakes with cooked 

kale ... Remove centre stems, steaming

kale 5-to-7 min.

Flip these delicate cakes 

with two spatulas.

Bread Crumb Note: While excellent for other uses, don’t use Panko crumbs in this recipe. What you want are fine, dry bread crumbs to bind these ingredients. You’ll find them in the bread section of your local supermarket, though it’s easy to make your own. 

Using stale bread or bread oven-dried at low heat, lay piece-by-piece on baking sheet for about 30 min. Place dried slices in a sealed plastic bag, crush with meat mallet’s flat side or rolling pin, or in a food processor. A mini-prep is too small for this job.

Old Bay Seasoning Note: Don’t - I repeat, don’t - omit the Old Bay seasoning. When I did, my crab cakes didn’t taste “crabby” enough. Try this, if you must: For each tsp. (5 mL) of Old Bay Seasoning, substitute a mixture of 1/4 tsp. (2.5 mL) 

For even simpler crab cakes, try Hezzah’s Crab Cakes with Stir-Fried Vegetables and Rice.