Have you ever used imitation crab meat to make crab cakes.? What was your experience?

Question

Does the recipe make the difference? I don't like a lot of filler.. Thanks for your help. Our Walmart Superstore doesn't seem to be very SUPER since all they have is few items of frozen fish and frozen imitation crab and lots of shrimp but mostly frozen. They must be having too much trouble getting a china source lately. I'm only 300 miles from the pacific ocean. Even the imitation crab I bought had more spanish writing on it than english.

Answer 1

Don't do it. The fake crab is mostly a tasteless white fish called pollock, along with binders and starch and. . . bluch. For crab cakes, if you can't find frozen real crab, you're better off using a good canned crab. Make sure you pick through it before you use it; sometimes there are little bits of shell in there, which are nasty to bite on.

Answer 2

Imitation Crab Cakes

Answer 3

Don't do it. There is no way that the nasty imitation crab, which is really just tasteless, white, and bland, can match up to real crab.
Your presentation will be affected as well as the taste of the dish. If you can't find a store around anywhere that sells frozen real crab, or fresh crab, try canned crab. But do strain it through a colander, or pick through it manually, because it may contain bits of shell.

Answer 4

I have used Krabb successfully. Don't let people turn you off from trying it. There is a Jewish group that I cook for annually, and they don't eat natural crab. So I developed a crab/krabb cake that they could enjoy. But you have to be careful with this product.

Here is the recipe:
1 lb. of Krabb
1/4 C. of celery, minced fine
2 whole eggs
1/3 C. Hellmann's mayo
Panko bread crumbs
10-15 drops of Tabasco Sauce

Cut the Krabb pieces small and put in a food processor. Chop into fairly fine dice. In a bowl beat the eggs and mayo together, add Tabasco and celery and enough bread crumbs to bind the mixture. Make the Krabb cakes by hand, forming them into 2-3 inch patties. Don't add to much crumbs or they won't stick together. Put on sheet pans and chill for at least 4 hours. Saute' in a pan with a small amount of oil mixed with butter 'til light brown on each side. Serve with cocktail or tarter sauce.

Answer 5

Don't ruin your crab cakes with imitation crab! That stuff tastes awful and has a rubbery texture. Spring for real or fix something else.

Answer 6

don't bother with the imitation, it is tasteless and does not stay firm when heated.try a canned crab meat product instead. yes the recipe will make all the difference in the world! try using one from Maryland with old bay seasoning, absolutely the best to eat!

Answer 7

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Answer 8

yes i have, not by my choice. and my experience was that i should've used real crab meat. all based on taste alone.

Answer 9

I have substituted the "krab" for crab and it's fine in crabcakes. Never microwave!--the krab turns to rubber.

Answer 10

I think in some recipes the imitation stuff is actually better than the real stuff
you won't know til you try it though