{"id":891,"date":"2024-02-20T05:29:16","date_gmt":"2024-02-20T05:29:16","guid":{"rendered":"https:\/\/foodian.net\/?p=891"},"modified":"2024-02-20T05:29:17","modified_gmt":"2024-02-20T05:29:17","slug":"imitation-crab-cakes","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=891","title":{"rendered":"Imitation Crab Cakes"},"content":{"rendered":"
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Imitation Crab Cakes<\/h2>\n
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Ingredients<\/h3>
  • 8<\/span> oz<\/span> imitation crab<\/span> chunk style<\/span><\/li>
  • 2\u00bd<\/span> tbsp<\/span> mayo<\/span><\/li>
  • 1<\/span> egg<\/span> beaten<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> Dijon mustard<\/span><\/li>
  • 1<\/span> tsp<\/span> Worcestershire sauce<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> lemon juice<\/span><\/li>
  • 1<\/span> pinch<\/span> kosher salt<\/span><\/li>
  • 1<\/span> picnh<\/span> black pepper<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> dried parsley<\/span><\/li>
  • \u00bc<\/span> cup<\/span> bread crumbs<\/span><\/li>
  • 1<\/span> tbsp<\/span> butter<\/span><\/li>
  • 1<\/span> tbsp<\/span> canola oil<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Use a food processor to shred the imitation crab meat. Do not over process.<\/span><\/div><\/li>
    • In a large bowl mix together imitation crab. pepper, parsley, and bread crumbs <\/span><\/div><\/li>
    • Mix in a bowl mayo, egg, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper. Add wet ingredients to dry and mix together well with your hands.<\/span><\/div><\/li>
    • Use your hands to form into six crab cakes<\/span><\/div><\/li>
    • Heat the oil and butter in a saut\u00e9 pan over medium heat until the butter stops sizzling. Add all of the crab cakes to the pan and cook for 3-4 minutes until the bottom is nicely browned. Flip and cook the other side for another 3-4 minutes.<\/span><\/div><\/li>
    • Serve with your favorite remoulade <\/span><\/div><\/li><\/ul><\/div><\/div>\n
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