Mock Crab Cakes
Mock Crab Cakes
Kitchens are the room you want to be in when the shit goes down and you’re in need of a makeshift weapon of mass destruction.
Kitchens are also a terrifying place, end of story.
If you don’t watch out for razor sharp knives, burning pots of boiling water and open flames then your life could be in serious jeopardy.
But if you have some cooking experience then you’ve already honed in on your chef-wise instincts. These survival skills will help you to navigate safely through the kitchen danger zone. Some people have such kitchen-wise skills that being pinched by an unruly crab, that prefers not to take a bath in the boiling pot of water, doesn’t even make them flinch.
*Note- bringing crabs home to cook yourself isn’t nearly as hard as it seems. We have a step by step guide to help you through the whole process of cooking crabs here.
For this recipe we used the imitation crab. But fresh crab meat would work as well.
Ingredients:
- 1 lb of Imitation crab meat slightly chopped
- 1 egg beaten
- ½ cup of unsalted butter, melted
- 1 Tbsp of lemon juice
- 1 Tbsp of Worcestershire sauce
- 1 cup of saltines crushed with chunks
- Oil for frying
Method to the Radness:
Melt the butter in the microwave for approximately 40 seconds, checking periodically. In a small bowl add the butter, egg, lemon juice and Worcestershire and mix together. Add the saltines by lightly turning to dampen the the crackers. Mix in the crab meat.
Divide the mixture into ten equal parts and form into crab cakes and place on a baking sheet. Cover and refridgerate for at least an hour. (You can make them the night before and chill for up to 12 hours.)
In a large heavy skillet add ¼ inch of oil and heat on medium. Fry the crab cakes in two or more batches (depending on how large your frying pan is) for about four minutes on either side or until golden brown.
Drain them on paper bags for a crispier texture.
Printer friendly version:
- 1 lb of Imitation crab meat slightly chopped
- 1 egg beaten
- ½ cup of unsalted butter, melted
- 1 Tbsp of lemon juice
- 1 Tbsp of Worcestershire sauce
- 1 cup of saltines crushed with chunks
- Oil for frying
- Melt the butter in the microwave for approximately 40 seconds, checking periodically. In a small bowl add the butter, egg, lemon juice, Worcestershire sauce and mix together. Add the saltines by lightly turning to dampen the the crackers. Mix in the crab meat.
- Divide the mixture into ten equal parts and form into crab cakes and place on a baking sheet. Cover and refridgerate for at least an hour. (You can make them the night before and chill for up to 12 hours.)
- In a large heavy skillet add ¼ inch of oil and heat on medium. Fry the crab cakes in two or more batches (depending on how large your frying pan is) for about four minutes on either side or until golden brown.
- Drain them on paper bags for a crispier texture.
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