Crunchy Crab Cakes with Cilantro Lime Dipping Sauce {Fake Crab}

1/2 cup diced red pepper
1/2 cup diced celery
6 sticks of fake crab, diced
1 tsp. dijon mustard
1 egg
1/2 cup of bread crumbs or panko crumbs plus 1/4 cup set aside
1/4 tsp. salt
1/4 tsp. black pepper
Egg wash (1 egg + 1 tablespoon water mixed together)

Combine red pepper, celery, fake crab, mustard, egg and panko crumbs (or bread crumbs) salt and pepper in a large mixing bowl. Shape into patties. Dip both sides of each crab cake into the bowl of 1/4 cup crumbs that were set aside. Place on a lightly greased baking sheet. Brush with egg wash then bake in oven on 400′ for 10-12 minutes. You can also fry these up by heating up some oil in a frying pan and cooking both sides until crispy. Serve with cilantro lime dipping sauce and fresh cilantro.

Cilantro Lime Dipping Sauce:

1/2 cup of mayo
2 tablespoons chopped cilantro (fresh!)
Juice of 1/2 lime
1/4 tsp. chile powder

Combine above ingredients. Serve on top of each crab cake or on the side for dipping.

*Tips & Tricks: If the batter is too loose and you have trouble keeping it together, you can add 1 tablespoon flour to help bind it. If you are baking them and want it to be super moist, you can add a tablespoon of mayo to the mixture.

~ Recipe submitted by Nina Safar

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3 thoughts on “Crunchy Crab Cakes with Cilantro Lime Dipping Sauce {Fake Crab}”

  • Recalled seeing this recipe, but forgot which site , so I made the “crab” cakes from memory last night. Did not remember the mustard, so they only came out okay. Dijon really makes a difference!

  • Depending on how large you make them, about 15 crab cakes. Dena, Dijon def adds to the flavor! What didn’t you like about them? I really enjoy reading feedback for future recipe development! Also, did you try it with the dipping sauce? They taste amazing with it!

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