I love these crab cakes, and I have always used the fake crab in them. Fake crab is actually made from real fish, only it has been shaped and seasoned to resemble crabmeat. I originally saw these prepared on an episode of Calling All Cooks on Food Network, however when I tried the recipe from their site, there were many errors. This is the version I came up with after watching the episode several times and my own personal tests in my kitchen. The amount of oil I used to brown the cakes before baking was minimal - like 1 teaspoonful. These were delicious!

Ingredients

10 serv.

imitation crabmeat, minced finely16 ounces
celery, diced finely↗1⁄2 cup
carrot, grated finely↗1⁄4 cup
small red onion, diced finely↗1⁄2
(about 1/2 cup)
egg, beaten↗1
garlic powder↗1⁄2 teaspoon
cayenne pepper↗1⁄4 teaspoon
mustard powder1⁄4 teaspoon
salt, to taste↗
mayonnaise↗1⁄2 - 1 cup
Worcestershire sauce↗1⁄4 teaspoon
dry breadcrumbs, plus extra for coating↗1 1⁄3 cups
canola oil↗
as needed
For the Sauce
mayonnaise↗1 cup
teaspoon dry mustard1⁄2
tablespoons honey↗2
teaspoon cayenne pepper↗1 -2

Step-by-step instructions

1
Combine crabcake ingredients (except oil) in a large bowl,adding bread crumbs last to bind.
2
Roll mixture into 3 oz cakes and then roll in some extra bread crumbs to coat.
3
Place in freezer for 1 hour.
4
Saute in just a bit of oil in a hot nonstick skillet until each cake is golden brown on both sides(1 minute per side), then bake in preheated 350 F oven for 5 minutes.
5
Sauce: Mix together in a small bowl and chill well.

Source: food.com

Original recipe ↗

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