Faux Crab Cakes w/Remoulade

I always have imitation crabmeat on hand. Louis Kemp brand. It’s versatile and yummy and, most importantly, usually on sale.

We like to sauté it in butter and garlic and serve it over linguini and sometimes, just right out of the bag. Sometimes we dip it in butter, sometimes not. We also enjoy it in a salad. See how versatile it is?

So, I wanted to try something a little different and I was really in the mood for crab cakes. I didn’t know what it was going to be like, using imitation crab instead of the real deal but surprisingly, these turned out delicious and now, I’ll share the recipe with you.

I don’t measure often, so the recipe is filled with educated guesses 😀! But what’s great is, you can fine tune all of this to your liking.

First, you’ll need the imitation crab meat, in this recipe, I used an 8oz package. Obviously, double if you happen to have a 16oz package. I had the lump style and so I chopped it up into smaller pieces. (I probably would still chop the flake style, just not as much)

Add it to a mixing bowl and add:

1 T of lemon juice

1 1/2 T of Old Bay*

1 1/2 t of garlic powder*

1 1/2 t of onion powder*

Salt and pepper, to taste

1 T parsley

2 eggs (beaten)

1 cup mayo*

1/2 cup diced green peppers (I used frozen, thawed and drained)

2 cups bread crumbs (1/2 cup set aside)*

*you can vary these to your taste and desired consistency

Stir these ingredients until well combined. Should have a sticky consistency, but not wet. (Add more bread crumbs, little by little, if it’s too wet)

Roll about a 1/4 cup of mixture into a ball, roll in the bread crumbs you have put aside. Flatten into a patty and put on a paper towel, on a plate until you are ready to cook.

Heat oil (I use canola, but have used EVOO) in a pan at medium to low heat. When hot, fry up patties, just a couple minutes on each side, until golden brown. I prefer mine darker and crispier. I love the crunch of the crust with the contrast of the soft crab center.

  Drain on a paper towel.

Now, for the easy remoulade sauce, again, eyeballed measurements. It really is to your liking…you can make it sweeter or spicier…

You’ll need:

2 cups mayo

1 T of mustard (I used yellow)

1/2 tsp paprika

2 tsp of horseradish

1 tsp hot sauce

1 tsp garlic powder

2 T pickle relish

1 tsp ketchup

Salt and pepper, to taste

Mix these together, and refrigerate until serving.

Serve over hot crab cakes.



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