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  • Imitation Crab Cakes

    1 vote
    Imitation Crab Cakes
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 slc of good bread
    • 1 lrg stick of celery
    • 1/4 x a medium sized sweet onion
    • 1 lb package of imitation crab meat
    • 1 x 6-ounce. can liquid removed crabmeat
    • 1 x 4-ounce can of mild minced green chiles
    • 2 lrg Large eggs Dill weed
    • 1 Tbsp. sugar Salt and pepper
    • 2 x or possibly 3 shakes of Tabasco or possibly Cajun Sunshine. Breadcrumbs

    Directions

    1. In the food processor, crumb the bread slices. Then mix all ingredients well and add in sufficient mayonnaise to hold the mix together. Sorry I do not have a measurement but I do it in increments. Add in a scoop of mayo, mix it in and then usually at least one more. Too much and you cannot make patties. Then make a patty, press into any commercial seasoned breadcrumbs, coat well and fry in about 1/4 inch of warm peanut oil. They are kind of fragile so they need gentle handling.
    2. If you try to turn them and they bend, do not, flip them till you're sure they are crispy and golden brown on the bottom, then they will turn easily. Fry over medium heat till they are golden brown on both sides and hold together. Drain on paper towels and serve with fresh lemon wedges. They really are amazingly good. Do not leave out the sugar, it's important. People always ask me about it. I had a German grandmother who believed which there was very little which a spoon of sugar would not improve the flavor of. Mostly, she was right. (Arcamaxchef note: Aren't Grandmothers always right)
    3. Chefs Notes: Use your favorite egg substitute.

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