Best 2 Surimi Crab Cakes Recipes
Craving the delectable flavor of crab cakes without breaking the bank? Look no further than surimi, a processed seafood product made from minced fish, usually pollock or cod. Surimi crab cakes offer a delicious and affordable alternative to traditional crab cakes, and they're incredibly easy to make. Whether you're a seasoned chef or a novice in the kitchen, this guide will equip you with the knowledge and techniques to create perfect surimi crab cakes that will tantalize your taste buds and impress your friends and family. From selecting the freshest surimi to mastering the art of binding and shaping, we'll walk you through each step of the process, ensuring that your surimi crab cakes turn out golden brown, crispy on the outside, and tender and flavorful on the inside.
Let's cook with our 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
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
Tips:
- Choose fresh ingredients: Use fresh crab meat, mayonnaise, and bread crumbs for the best flavor.
- Don't overmix the crab cakes: Overmixing can make the crab cakes tough.
- Cook the crab cakes over medium heat: This will help to prevent them from burning.
- Serve the crab cakes with a dipping sauce: A tartar sauce or remoulade sauce are both good choices.
- Crab cakes can be made ahead of time: They can be stored in the refrigerator for up to 2 days or in the freezer for up to 2 months.
Conclusion:
Surimi crab cakes are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight dinner. With a few simple ingredients and a little bit of time, you can create a delicious meal that everyone will enjoy.
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