Crunchy Crab Cakes with Cilantro Lime Dipping Sauce {Fake Crab}
Ingredients:
1/2 cup diced red pepper
1/2 cup diced celery
6 sticks of fake crab, diced
1 tsp. dijon mustard
1 egg
1/2 cup of bread crumbs or panko crumbs plus 1/4 cup set aside
1/4 tsp. salt
1/4 tsp. black pepper
Egg wash (1 egg + 1 tablespoon water mixed together)
Directions:
Combine red pepper, celery, fake crab, mustard, egg and panko crumbs (or bread crumbs) salt and pepper in a large mixing bowl. Shape into patties. Dip both sides of each crab cake into the bowl of 1/4 cup crumbs that were set aside. Place on a lightly greased baking sheet. Brush with egg wash then bake in oven on 400′ for 10-12 minutes. You can also fry these up by heating up some oil in a frying pan and cooking both sides until crispy. Serve with cilantro lime dipping sauce and fresh cilantro.
Cilantro Lime Dipping Sauce:
Ingredients:
1/2 cup of mayo
2 tablespoons chopped cilantro (fresh!)
Juice of 1/2 lime
1/4 tsp. chile powder
Directions:
Combine above ingredients. Serve on top of each crab cake or on the side for dipping.
*Tips & Tricks: If the batter is too loose and you have trouble keeping it together, you can add 1 tablespoon flour to help bind it. If you are baking them and want it to be super moist, you can add a tablespoon of mayo to the mixture.
~ Recipe submitted by Nina Safar
3 thoughts on “Crunchy Crab Cakes with Cilantro Lime Dipping Sauce {Fake Crab}”
Recalled seeing this recipe, but forgot which site , so I made the “crab” cakes from memory last night. Did not remember the mustard, so they only came out okay. Dijon really makes a difference!
How many crab cakes does this recipe make?
Depending on how large you make them, about 15 crab cakes. Dena, Dijon def adds to the flavor! What didn’t you like about them? I really enjoy reading feedback for future recipe development! Also, did you try it with the dipping sauce? They taste amazing with it!