Lisa Gallagher in Cooking for Men and other Culinary-Challenged People, Recipes Tasty, Chefs Brand Ambassador • beBee Oct 8, 2016 · 1 min read · 1.1K

Crab Cakes With Imitation Crab Meat

I love to cook. Tonight I decided to make crab cakes but I didn't have real crab on hand. I did,  however, have imitation crab and decided to use that for my crab cakes. I was hoping they'd taste as good as crab cakes made with the real deal! They did and I must say, I'm not sure if anyone would have been able to discern they weren't made from 100% real crab. 

Crab Cakes With Imitation Crab Meat

Fast, easy and much cheaper than using real crab meat. 


  • 1- 8 oz package of Imitation Crab
  • 1 cup of panko bread crumbs
  • 1/3 cup of half and half (more if needed, must moisten panko bread crumbs)
  • 1 egg
  • 1 tablespoon of Old Bay Seasoning
  • 1 tablespoon of Dill (fresh or dry)
  • 1/2 teaspoon of fish sauce *optional but adds flavor*
  • 1 teaspoon of lemon juice
  • 2 teaspoons of chopped green onions *optional*
  • 1 teaspoon of garlic powder
  • 1/2 stick of butter
  • 2 tablespoons of sesame oil
  • 1 lemon wedge

Mix panko bread crumbs with half & half, egg, seasonings, including fish sauce and add shredded imitation crab meat (shred finely) 

Mix all ingredients until moistened and easy to mold

Mold mixture into patties then heat oil and butter in frying pan. When the oil/butter is hot add your molded crab cakes and cook for approximately 5 minutes on each side, on medium-low heat until browned. 

Serve with a lemon wedge. 

I wing a lot of recipes. I was craving crab cakes after watching the food network but I didn't have real crab on hand. So, I decided to make my crab cakes with imitation crab. Honestly, I couldn't tell the difference.  Easy and cheap way to make crab cakes.

I made a tomato-cucumber salad and spinach/feta stuffed mushrooms to accompany the crab cakes.

Photo courtesy of google images (Mine looked very similar but I didn't think to snap a photo)

Lisa Gallagher 13/10/2016 · #10

#9 We love it on occasion @Donna-Luisa Eversley!

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Donna-Luisa Eversley 13/10/2016 · #9

This looks very yummy and easy to make @Lisa Gallagher😊

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Lisa Gallagher 12/10/2016 · #8

Thanks @Andrew Porter and @Sophie Perrin, they are very tasty!!

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Andrew Porter 10/10/2016 · #7

These look scrumptious @Lisa Gallagher thanks for sharing this recipe, will definatley be trying!

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Sophie Perrin 10/10/2016 · #6

It looks delicious! Thanks for the recipe, I will try it soon :)

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Dean Owen 10/10/2016 · #5

Do you use the Thai fish sauce (Nam pla)? Quite smelly, but I love using it in stir fries. Not sure about crab cakes though...

Lisa Gallagher 9/10/2016 · #4

Thanks for sharing @Dean Owen!

Lisa Gallagher 9/10/2016 · #3

#2 It sounds very similar to the imitation crab meat you find in the states. I think the first ingredient (or shall I say, main) is Pollock. There is also 2% crab as well. When they first came out with the imitation crab years ago, they were shaped like long logs. I mixed red salmon with them the last time I made the cakes and they were very tasty. It's a quick/cheap recipe. Obviously, they won't taste like the real deal but for me, close enough! I think the fish sauce and cooking with sesame oil helps a bit too.