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!
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Bilal Bilal
[email protected]I served these crab cakes with a side of coleslaw and they were amazing.
Nagham Essam
[email protected]I served these crab cakes with lemon wedges and they were perfect.
Evelyn Mubaiwa
[email protected]I served these crab cakes with tartar sauce and they were delicious.
MALA
[email protected]I deep-fried these crab cakes and they were to die for.
Eli Raza
[email protected]I pan-fried these crab cakes and they were perfect.
Dilara Akter
[email protected]I made these crab cakes in the oven and they turned out great!
Dewan Sajib__vi
[email protected]I used Old Bay seasoning in these crab cakes and they were amazing.
Mia Alfonso
[email protected]I added some chopped red bell pepper to these crab cakes and they were delicious.
Razaz Omer
[email protected]I made these crab cakes with imitation crab and they were still very good.
Gbenga Olowo
[email protected]These crab cakes were a bit too oily.
Neha Patel
[email protected]I didn't like the texture of these crab cakes.
Yubraj Bhattarai
[email protected]These crab cakes were very fishy.
Mphumzi Sishuba
[email protected]I found these crab cakes to be a bit bland.
2k9 Bro
[email protected]These crab cakes were a bit too salty for my taste.
Itz Ibrahim
[email protected]I made these crab cakes for a party and they were a big hit! Everyone loved them.
Saava David
[email protected]These crab cakes were easy to make and turned out great! I used panko bread crumbs instead of regular bread crumbs and they gave the crab cakes a nice crunch.
Dro-Kenji Onfrol
[email protected]I'm not a huge fan of crab, but I really enjoyed these crab cakes. They were very flavorful and had a great texture.
A. R. Siam Howladar
[email protected]These crab cakes were absolutely delicious! I made them for my family last night and they were a hit. The crab cakes were moist and flavorful, and the bread crumbs gave them a nice crispy exterior.