Easy Imitation Crab Cakes - Gregcipes
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- čas přidán 23. 10. 2017
- Crab cakes are a popular food in the US, especially on the east coast. They are traditionally made with meat from the blue crab, which is found in the Chesapeake Bay. These cakes are simple and delicious, but crab meat isn't exactly simple to come by. Today I'll show you how to make this east coast favorite with something a little more accessible: surimi imitation crab.
Makes 7-8 crab cakes
Ingredients:
1 lb surimi imitation crab (this is what I used, but if you can get real crab meat use 1 lb jumbo lump crab meat)
20 saltine crackers in crumb form
1/2 cup mayonnaise
1 tbs dijon mustard
1 tbs worcestershire sauce
1/2 tsp hot sauce (you can use more if you want)
1/2 tsp white wine vinegar (you can use more or less if you want, but only really necessary if using imitation crab)
1 egg
Directions:
In a large bowl, pick through the meat to to create large flakes. Add saltine cracker crumbs to the meat. In a separate bowl, combine the mayonnaise, mustard, worcestershire sauce, hot sauce, vinegar, and egg and whisk together. combine the contents of both bowls and mix thoroughly. Pack meat into patties about 1-1 1/2 inches thick or to your liking. pack tight enough for it to hold together but be careful not to pack too tightly or the cake will be too dense. Heat oil in a pan (~1/8 inch deep oil) over medium-high. Place cakes in the hot oil, be careful not to overcrowd the pan, the cakes should not be touching. after ~3 1/2 minutes (depending on the thickness of your cakes) if the bottom has become crispy and golden brown, flip the cakes by carefully sliding your spatula under the cake while supporting it by placing your hand on top. Carefully flip the cake, guiding it with the the hand you placed on top. After another 3 minutes, if the bottom is crispy and golden brown, the cakes are done. Remove and garnish with parsley, lemon, or whatever you want. Enjoy!
Music: bensound.com - Jak na to + styl
I love this recipe!! It’s easy, it’s hard to fail at, cheap, amazingly tasty!!
I just spruced it up a little bit on my own
I swapped worchestire for soy sauce because I didn’t have worchestire
Fresh garlic
Garlic powder
Onion powder
Chopped onions
And I swapped vinegar for lemon juice for more of a fresher taste
So good i double the recipe because I eat so much when I make it lol
Also a food processor helps speed up the time too if u have it but I really like that he does everything manually because I feel like I could make this recipe anywhere anytime
For anyone looking for something affordable and Delicious this is definitely the way to go I just made this with my girlfriend and it was BOMB.
Good to hear it came out well
I am really impressed and delighted how mine turned out, after putting my own twist of ingredients to it. I added fresh red and orange peppers, celery, onions, scallions, fresh garlic, fresh parsley, fresh lemon juice. I love flavor! It was great! I am allergic to shell fish.
Oh yes 🙌🏽 🦀 sounds good
P NM😢
I do it the same way you do. What I do I mix the grind saltine crackers with the bread crumbs first so it all mixes well and then I put my mayo and everything else.
I have some imitation crab I need to use up and this is the recipe I will use!!
Thank you kindly! 😃🦀😋
Looks good. Stumbled across your channel and liked your style and delivery. Just subscribed so I can see more. Also saved your recipe which I rarely do. Good luck.
Will be making this soon,have wondered about doing it,never saw a recipe for it. I’ve thought about just trying it. Glad I saw this recipe!
Im 6 years late. But im definitely gonna check this recipe out. Simple straight forward. Thanks Greg and love the background music too👍
LOOKS AMAZING AND OUTTAKES WERE FUNNY!
These came out great and so moist. Thank you!
Glad you like them!
Thanks for the recipe. I was searching high and low for a recipe that used A less expensive alternative to regular crab meat. I will try this next weekend.
this is how I cook, great video.
We used regular mustard cause its just what we had but this recipe came out soooo good me and my sister loved em!!!!!
That's great! Glad you liked it!
Grate they look good. I’m making tonight bro. Thanks 🙏🏽
Thanks for the video Greg 👍🏼I’m going to attempt to make these
Looks awesome
Looks good
Great job!
Looking good I will try with this meat I never used that for this dish
The egg... Lol, awesome recipe, I will try this this weekend. Thanks, new subscriber here
Nice & easy recipe, I love that!! Will give this a try.
Hope you enjoy it :)
Good job man.I'm trying it tonight because I've got the goods. Thanks man😊
This is the best recipe process I've ever seen in my whole life.
Thank you!
THANK YOU!
Hey Man. I've been cooking for about 45 years. At the beginning, I was like, IDK. Then as soon as I saw these cakes take some color, I started to lick my chops. as soon as they were done, A Star was born. I usually ma Salmon Croquetes, but I'm Going to try these instead. Thanks for the video my Brother!!!
Yum ..Please do more videos
Yummy recipe 👍👍👍
Omg This was bomb I used sriracha sauce instead of hot sauce and Me not paying attention used white vinegar instead of red wine . But i made a bigger batch of this with ritz crackers was delicious added more seasonings, lemon pepper,paprika
old bay?
Sounds great! Glad it came out well and you added your own spin!
Just made this with my babe😘👌 Loved it ! Definitely recommend!
Glad it came out well!
You make it look so easy. No Old Bay Seasoning?
Thanks for the video. Is that egg about to hatch?
I use,zip lock freezer bag ,with the zipper on it ,makes,life so,much easyer,and it's easy to bleed excess air out too.and freezer bags are thicker and stronger .
Can you bake them, if so , how long and at what temp.....thanks
I need to try these!
Can you use oyster crackers, if so how many ....and can you use bread crumbs if so, how much....Thanks
Gregcipes..........I'm ☠, awe gregster...did mommy tell you that was a good name? 🤣🤣😂😂
Shoutout Maryland
The egg is like "I'm off mate!"
Great video recipe. my friend! Very informative! I did not realize the sweetness in imitation crab and the need to balance with vinegar. I just made this tonight for the first time, came out great. I will try variations with ingredients, like bread crumbs and different spices, but a great start! Thanks for sharing!
Great to hear it went well
Thanks for sharing. I'm allergic to seafood and miss it so much so I'm looking for a substitute.
If you're allergic to seafood, imitation crab is not for you. It's made from a fish paste called surimi. Stay safe.
@@phre7 Looked it up on google and it's fine, gave it to my son with no issues last week as well. Just be sure to get the pieces small enough. I was going for glums and it had a hard time keeping together. Going to try this recipe for him, and see if it taste better.
Looks good. Very neat chef
I'm glad you enjoyed!
Forgot the old Bay my friend..
So
and the onion and peppers
B Walsh
: Yes, it isn't a crab cake without Old Bay.
What is old bay seasoning?
@@nathanrayne lol
instead of using those crackers can I use Ritz crackers instead?
Of course!
Do u ever make tuna patties yum
All the time! my recipe for tuna patties is very different than this recipe though, maybe I'll make another video for those
How about substituting ritz for saltines?
That would probably work great. Might be cheaper too
Is it me or the egg seems to roll back in the shot?
I don't eat shell fish anymore, so I thought this would be a great alternative, BUT it has shell ish listed in the ingredients. Very sad ;0(
This kind of recipe really takes advantage of the natural sweetness of crab meat or, in this case, imitation crab meat, but I do like making fish cakes with other seafood like canned tuna. The recipe is quite different from this one, though, so I might make a video for it in the future
oil ah in pan
Is it me or does it bother you when someone doesn’t spatulate the all the liquid from a bowl?
oh god, yes. my mother was born in 1920 and was a teenager during the great depression. she used a rubber spatula to incorporate EVERY LAST DROP of ingredients. she learned how to conserve every last bit of flavor. french peasant food of the 1800s does exactly the same thing.
Where are the red peppers, Green peppers, and the Old Bay...they can't be that good sis! Let me teach you how to cook!
Do not forget the onions and celery also .
Keep in mind-the more veggies you add-peppers, onion and celery, the more filler you have to add to keep it from falling apart. All those veggies are mostly water!
This guy...
Next time you should let the mixture chill for 30 before caking.
Just found his channel I'm soo sad he gave up on it soo quick he only was making vids for about a year and a half!?.. I wonder what happened to him and his channel!?
I'm trying to get back out there again! I don't think I'll be able to upload as consistently as I planned at the beginning, but I have plenty more recipes I want to make videos for and maybe even some redos on old recipes
Shoulda added the crab to the wet .
Greg where did u go
I'm going to try to post more frequently again. Sorry for disappearing for a while!
@@GregcipesByGreg we love to see it!
The
You baked? Lol
It's not wurchestersershire!!!!!!
I have always wondered the actual proper way to pronounce it!.. care to enlighten me? Lol
Looks good copied the recipe.
This is what happens when you get those plastic bags from the dollar store.
Why do most Americans have trouble with the word " Worcestershire" as in sauce ? Do like us Brits do and call it "Lea and P", which is the real thing!
Its Watch-your-sister-shower sauce
NO Old Bay seasoning NOT a crab cake, imitation crab or not.
The sauce is pronounced WUSTER sauce
Definitely not crabcake.
you are better off saying "wooster sauce" if you have trouble saying the full name.......
😂😂
Yeah he didn’t seasons this 🤣🤦🏽♀️