Imitation Crab Meat Cakes Recipe

| February 2, 2020 | 15 Comments

Imitation Crab Cakes

Follow our complete, step-by-step, photo illustrated instructions to learn how to make these really great crab cakes using imitation crab meat. Printable recipe included.


Imitation Crab Cakes, enjoy!
Enjoy these delicious home made crab cakes that are made with imitation crab meat. Real crab meat is so expensive, but sometimes, you just want to enjoy the taste.


Imitation Crab Cakes, slider.

Crab meat can be expensive. As of today’s date (01.25.2020) Jumbo Lump Crab Meat is listed at 34.00 per pound in my area. That would be enough to make about 3-4 crab cakes, but it’s still mighty expensive in my book. Also, as of this date, I have yet to buy any to try and make home made crab cakes. It’s just too rich for my blood.

Having said that, I do love crab cakes. I’ve always wanted to be able to make them at home, I’ve just not been willing to invest that much into experimenting with them home made.

When I was making a lot of road trips, I had the pleasure to enjoy some great crab cakes up in Maryland. I’ve had crab cake from Faidley’s Seafood Market in Baltimore (Awesome), and I’ve had crab cakes more than once at G&M Restaurant in Linthicum Heights, Maryland. (also Awesome)

Yes, they were a bit pricey, but someone else was cooking them. I loved them and would love to have them again.

But, since Vertigo problems have kept me pretty much home bound for the past two years, road trips are out of the question. What’s a guy to do?

When one of the subscribers to the Newsletter shared a recipe for crab cakes that called for imitation crab meat, I decided to give it a try. They turned out great, and I was excited to at least get “close” to the sweet taste of what I’d had before. I did say close mind you. Smile.

So, Thank You to Fanica K., for sharing your recipe with me. I changed it only slightly because I ended up finishing mine off in the oven as opposed to frying them both sides on the stove top. I’ll explain that to you as we follow the recipe below.

I’ll make these again, and when I get it down pat, I might even try it with the real thing. Smile.

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking.


Imitation Crab Cakes, ingredients.
Imitation Crab Cakes Recipe – You’ll need these ingredients.


Imitation Crab Cakes, crush the crackers.
Crush the crackers. I placed about 12 buttery crackers in a ziplock type bag and crushed them up really well. I just worked these with my fingers, but you could use a rolling pin or heavy glass to help crush them if you prefer. Set these aside for the the moment.


Imitation Crab Cakes, shred the crab meat.
You’ll also need to shred the packaged crab meat. Even though it says flaked on the package, you’ll probably find that it all comes out in one or two large lumps. You can either chop it up or pull it apart with your fingers. I used my fingers again.

Let me add that I left the meat in fairly large pieces. I think it would have been better to either pull it apart into smaller pieces or to even have chopped it up finer. A little texture is good, but the larger pieces didn’t hold together as well as I thought they should. It’s your choice of course. Smile.


Imitation Crab Cakes, dice the onions.
Next, dice the onions into small pieces.


Imitation Crab Cakes, lightly beaten egg.
Crack the egg into a small bowl and lightly beat it with a fork.


Imitation Crab Cakes, add cracker crumbs.
Grab about a medium sized mixing bowl and place the crushed crackers in it.


Imitation Crab Cakes, add the mayonnaise.
Add the Duke’s Mayonnaise.


Imitation Crab Cakes, add the egg.
Add the lightly beaten egg.


Imitation Crab Cakes, add the onion.
Add the diced onion.


Imitation Crab Cakes, mix well.
Use a fork to mix everything together well.


Imitation Crab Cakes, add the crab meat.
Add the imitation crab meat. Again, using a fork, stir everything together until it’s fully combined. Test the mixture with your hands to see if it will hold together well when you squeeze some in your hand. You might need to adjust the mixture a bit if it’s too wet or too dry. Use more crackers if it’s too wet, or use more mayonnaise if it’s too dry.

Now, this is where it got a bit messy and I didn’t get a photo. I needed to use two hands. Smile.

Scoop up about 1/4th of the mixture into your hand. Gently squeeze and work it together to make it into a patty, much like you would if making a hamburger patty. It should be firm and tight enough to hold together and not fall apart as you turn and flip it around in your hand.


Imitation Crab Cakes, roll in bread crumbs.
One at a time, roll the crab patty into the bread crumbs. Panko type bread crumbs would be best. I didn’t seem to have any, so I crushed up some saltine crackers that I had on hand.

Naturally, a day or so later, I found my Panko Bread Crumbs that for some unknown reason I had placed in another cabinet. Go figure. Smile.


Imitation Crab Cakes, repeat until all are done.
Repeat the process until you have four or maybe five patties complete.


Imitation Crab Cakes, place butter in a hot skillet.
Place a skillet over Medium heat on your stove top. Once it’s warm, add the butter and let it melt.


Imitation Crab Cakes, add the crab cakes.
Gently place the crab cakes into the butter.

I knew I’d never be able to flip these over and cook them on the other side, so I changed up the recipe and decided to place them in the oven to finish. If you prefer, you can fry these until they start to get a little brown around the bottom edge, then flip them over and fry them until they are done. They should be lightly browned on both sides when finished.


Imitation Crab Cakes, baking time and temp.
To finish them in the oven, place the skillet in an oven that has been pre-heated to 400F degrees. Just let them bake for 20-25 minutes until the tops are lightly browned.


Imitation Crab Cakes, remove when done.
Remove from the oven when lightly browned on top.


Imitation Crab Cakes, enjoy.

Serve warm alongside a nice baked potato. Good stuff, even if it’s only imitation. Smile.


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Imitation Crab Meat Cakes Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Fish, seafood
  • Method: Stove top
  • Cuisine: American, Southern


Real lump crab meat gets expensive. But, sometimes you just need to enjoy the taste, and that’s where this imitation crab meat comes in handy. We’re making homemade crab cakes that only takes a few extra ingredients and are really easy to make.



1/2 cup Ritz Cracker crumbs
1/4 cup Duke’s Mayonnaise
1 Egg, large, beaten
1/2 Onion, small, minced
1 pound Imitation Crab Meat, pulled into small pieces.
4 Tablespoons Butter


Place Ritz cracker crumbs in a large mixing bowl.
Add the mayonnaise.
Add the slightly beaten egg.
Add the onion.
Mix ingredients well.
Add the imitation crab meat. Stir until combined
Shape mixture into four patties.
Roll patties in bread crumbs.
Place a skillet over Medium heat on stove top.
Add butter. Let melt.
Gently place patties In the butter. Fry until brown, turning as needed.
Remove to paper towels to let drain when lightly browned on both sides.
Serve warm.


These will cook a little quicker if you fry them on both sides in the skillet. I finished mine off in the oven, so it took a bit longer.

Keywords: homemade, crab cakes, imitation crab meat, imitation crab cakes, quick, easy, panko bread crumbs, butter, ritz crackers

Your Comments:  Have you tried our Imitation Crab Cakes Recipe?

I’d love to hear your thoughts on it. It will only take a minute or two for you to leave your comments in the section below. Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!


Here’s a recipe you might also like:  Shrimp Po Boy Sandwich

Or, maybe this one: Crab Annie Recipe

Perhaps this one:  Soft Shell Crab Sandwich Recipe


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Category: Fish-Seafood, Main Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (15)

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  1. I just took a bag of imitation crab meat out of the freezer and wondered what to make with it. I usually just use it to snack on. I wanted to do something special with it and ran across your recipe. I will be making this tomorrow for dinner. Signed up for your newsletter and am really excited. I live in Texas now but my roots are from SC.

  2. Bunnieluv says:

    Hey there my friend !
    These are great because they are super easy and well frankly ( cheap). So, I completely agree with another commenter about the need for Old Bay, or at least some dill and lemon pepper. I find three dashes of tabasco, and a lemon wedge added suit our taste. In addition, I add the same amount of very finely diced celery as onion. Ok, so I have a wheat and gluten free person in the house. At first I thought, a crab cake really does need that buttery cracker crumb, so I avoided making the recipe. Then my local grocery had buy one get one on imitation crab, and I had an extra bag of faux crab in the fridge. What works great in this recipe to replace the buttery cracker for those who are wheat or gluten free are crushed potato chips or either crushed corn flakes or rice crispies toasted in the oven with a little butter. I have used pecan meal (just enough to bind the cake) as well for a diabetic guest who was on a diabetic ( no sugar and very few carbs) ie keto diet. Even though I have altered the recipe, the idea of using faux crab and the proportions of the ingredients were really great. Many thanks to you for being so creative and smart. Really nice recipe.

  3. Susie says:

    Hey there Steve. I have been making these guys for some time. The only thing I see you don’t use that I do is some Old Bay. Never leave home with out it.

  4. Shirley Nemeth says:

    Hi Steve. I’ve used imitation crab for salad numerous times (in the summer) and it’s always good. I will try your recipe for crab cakes now that we’re having winter in Florida. I was amused to read of your attempts to decorate a cake. Don’t feel bad. Many years ago, I took a six-week Cake Decorating class. Let me tell you – I was not one bit better at the end of the course than the beginning. Most of my classmates improved significantly. A few even looked like professionals at the end. Sadly, I was not one of them. Now I don’t attempt layer cakes. Just drag out my 9 X 13 pan and whisk away.

    • Steve Gordon says:

      Hi Shirley, I do hope you’ll get to try the crab cakes. I enjoyed them and hope you will as well. Thank you for subscribing to the Newsletter and for sharing your comments about cake decorating. I’d love to know how to do it myself, and always wanted to take a class but never did. I’ve never had a steady hand, but here in old age, it’s even worse. Maybe I should stick to the sheet pan cakes as well. Smile. Thank you for your visit today. I do appreciate all of your support and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Hi
    I did the recipe, and it is very good. I want to try it with a
    different kind of fish like salmon. Have a blessed day

    • Steve Gordon says:

      Hi Nora, Thank you for trying our crab cake recipe. I’m glad you enjoyed them. I do have another recipe for making Salmon Patties here on Taste of Southern. Perhaps you would like to try that one as well. I do appreciate your visit today and I hope you’ll visit with us often. Be Blessed!!! -Steve

  6. Hi Steve,
    I’m highly allergic to crab. It makes me sad because I do love it. I wonder if you think this same recipe could be made with canned tuna instead? It sounds like it may work.

    • Steve Gordon says:

      Hi Judy, I’m truly sorry to hear you are allergic to crab meat. I would suppose you could use some tuna instead. That would work about the same as the way we make our Salmon Patties which is another recipe we have posted here on Taste of Southern. Worth a try at least. Please let me know if you try it and how it turns out for you. Thank you for your visit today. I appreciate your support and hope you’ll visit with us often. Be Blessed!!! -Steve

  7. Cheryl says:

    They look crispy and yummy. I’d have to add some Old Bay to spice them up a bit, and I agree the Panko would be best. I think by the time you add everything together, I would be hard pressed to tell they weren’t “real” crab.

    Keep on Keepin’ on Steve! Blessings,

    • Steve Gordon says:

      Hi Cheryl, Old Bay would be a great addition. Good suggestion. While the real crab meat would be best, these come in a good close second. I hope you’ll get to try them soon. Thank you for your comments and for all of your support. I appreciate your visits and hope you’ll visit with us often. Be Blessed!!! -Steve

  8. Brenda says:

    I so look forward to making these delicious looking crab cakes thank you for your detailed directions i agree crabmeat is extremely pricey Tyfs have a wonderful day!!!

    • Steve Gordon says:

      Hi Brenda, I hope you get to try them soon. Please let me know how they turn out for you. And yes, crab meat is very pricey. Smile. I hope you have a wonderful day as well. Thank you for being a subscriber to the Newsletter and for your support of our recipes. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  9. Vickie Webb says:

    I really appreciate the photos you share with your recipes. The step-by-step photos are very helpful. Thanks for taking such great care with your recipes and photos.

    • Steve Gordon says:

      Hi Vickie, Thank you for your very kind comments and compliments. It’s my pleasure to share the recipes and I’m glad the photos can be of help to anyone that decides to try one of our recipes. I appreciate your visits and do hope you’ll visit with us often. Be Blessed!!! -Stee

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