Ingredients:

  • 200g (7 oz) imitation crab meat, shredded
  • 75g (1/2 cup) breadcrumbs, preferably panko
  • 60g (1/4 cup) mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil (for frying)

Instructions:

  1. In a mixing bowl, combine shredded imitation crab, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, and lemon juice.
  2. Add Old Bay seasoning, garlic powder, parsley, salt, and pepper; mix well until combined.
  3. Divide the mixture into equal portions, shaping each into a round cake about 1/2 inch thick.
  4. Heat vegetable oil in a non-stick skillet over medium heat until shimmering.
  5. Carefully add crab cakes to the skillet, cooking in batches if necessary.
  6. Fry for about 3-4 minutes on each side or until golden brown and heated through.
  7. Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil.
  8. Serve warm with your choice of dipping sauce.