"Crab" Cakes: Imitation is the Sincerest Form of Flattery

Beautifully golden "crab" cakes at a fraction of the cost using delicious imitation crab, blended together with some flavorful ingredients.  These are one of my family's favorites.

YOU CAN ALSO MAKE THESE SMALLER SIZED AS AN APPETIZER

This is a great imitation crab cake that feeds a family for a fraction of the cost of real crab, yet looks impressive enough for guests or a celebration meal.  The flavors are so vibrant.

​Topping the cakes with the light and zippy lemon and dill sauce compliments the deep flavors of the crispy patties .  The food processor makes minutes of the prep, but you can also chop and combine the ingredients in a bowl if you don’t happen to have one.  Super quick, super tasty, super inexpensive.

EASY TO PUT TOGETHER WITH THE HELP OF A FOOD PROCESSOR

SO GOOD. THE DILL AOLI SETS THEM OFF NICELY

EASY & INEXPENSIVE "CRAB" CAKES
Bakes 8 cakes, approximately 4 servings

1 8 ounce package imitation crab chunks 
2 Tablespoons + 1/4 cup mayonnaise I like to use olive oil mayo for this
1/3 cup jarred roasted red peppers, drained very well
1/4 cup panko (Japanese breadcrumb product)
Dill, chopped - about 2 teaspoons
1 egg 
1 small lemon 
hot sauce - a couple dashes or to taste.  (I like Cholula chipotle hot sauce for it’s deeper smoky flavor)
1/2 teaspoon course sea salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon oil for sautéing, such as a light olive oil
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Put crab, 2 Tablespoons of mayo, panko, half of the dill,  the zest of the lemon and egg into a food processor. 
Pulse 3 to 5 times until combined but still having small chunks. I love to use my Kitchenaid Food processor, but you can also chop the crab together very finely before mixing with the other ingredients.  

Refrigerate for 20-30 minutes to let things combine,  but if you’re in a rush you can skip that step.  The mixture will be very wet and will remain somewhat wet after setting a bit.

Set a large nonstick skillet on medium heat and drizzle with oil.  Once the pan is up to heat, form your patties by pulling out a handful of the mixture and patting loosely between your palms and place carefully into the hot oil.  Repeat so you have 8 patties.  Cook until golden on one side, flip and finish cooking on the other side until the cakes are heated through.  This will just take 2-3 minutes per side.

While the cakes cook make the sauce. Combine the 1/4 cup mayo with the remaining 1 teaspoon dill and juice of the lemon and pinch of salt. Serve cakes with the sauce alongside.