These delicious "mock" crab cakes are made using Alaska Pollock which is topped with homemade chipotle aioli. I keep vacuumed sealed packages of "mock crab" meat in my fridge because it has a long expiry date and is a great pantry item for an easy to make meal option for lunch, dinner or even a mini version for a cocktail party. Often my family will eat them on a plate with a side salad, but I have also served the recipe as a crab cake fish sandwich topped with the chipotle aioli and a slice of red onion and lettuce. Either way, these "mock crab" cakes are high in protein and do not contain shellfish for anyone with dietary restrictions. You could also use canned salmon or tuna.
Mock Crab Cakes With Chipotle Aioli
- 3-4 people
- Prep time: 1-1/2 Hours Cook time: 30 Minutes Total time: 2 hr
Mock Crab Cakes
- 2 eggs beaten
- ½ cup (slightly heaping) mayonnaise - add more if mixture isn’t binding
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Old Bay Seasoning
- Pinch black pepper
- 2 pkg “imitation” crab legs 454g – 500g
- 1 Tbsp chopped flat leaf parsley
- 2 garlic cloves minced
- 2 Tbsp shredded parmesan
- 3/4 cup seasoned breadcrumbs – add more if mixture isn’t binding
- Vegetable oil for frying (1/4 cup) for frying
- lemon wedges for garnish
CHIPOTLE AIOLI INGREDIENTS
- 1 clove garlic minced
- 1 Chipotle pepper in adobo sauce, minced
- 1 tsp lime juice
- 1/2 cup mayonnaise
- Pinch of salt
INSTRUCTIONS CRAB CAKES
- Whisk together the beaten eggs, mayonnaise, lemon juice, Worcestershire sauce, Dijon, Old Bay Seasoning, black pepper in a small bowl, and set aside for a moment.
- Chop the “crab” meat into very small pieces and place in a bowl.
- Pour the wet mixture over the crab and add the parsley, minced garlic, shallot, parmesan and breadcrumbs.
- Cover the crab cake mixture and chill for at least 1 hour; then, shape into equal size patties using an ice cream scoop.
- To fry the crab cakes, add enough vegetable oil (about 1/4 cup) to the bottom of a large pan to shallow fry the patties. Make sure the oil is hot on a medium high heat. Add a scoop of the crab cake mixture and using a spatula, gently press down into a patty.
- Fry 4 cakes at a time for about 4 minutes a side so that they are crispy and browned. Don’t over crowd the pan.
- Remove the crab cakes from the oil and place onto a paper towel to drain off excess oil.
- Serve hot with a dollop of chipotle sauce on the cakes. Sprinkle with a little chopped parsley.
- Plate with lemon wedges for garnish.
- Blend using a mini food processor, mini blender or by hand until well combined and smooth.
- If the aioli is too thick, add a little more lime juice thin it out.
- Store in a sealed jar in the fridge.
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