Classic (Imitation) Crab Cakes

  • 1 lb Panamei Surimi (imitation crabmeat), diced
  • 1 c bread crumbs, divided
  • 1 egg
  • 2 Tbsp mayonnaise
  • 2 Tbsp mustard
  • 1 Tbsp dill weed
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 tsp Worcestershire sauce

Combine crabmeat, 1/2 c of bread crumbs, egg, mayonnaise, mustard, dill, lemon juice, and Worcestershire sauce.

Shape into 8 equal patties. Place your remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes.

In a large skillet coated with 2 Tbsp of olive oil, cook crab cakes over medium heat until browned on both sides.

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