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Deviled Crab Cakes

(11 Votes)
Updated October 17, 2016
8 patties
25 Min

Our Deviled Crab Cakes are great for folks who love crab cakes, but don't like the high cost of crab meat. They're made with imitation crab meat and baked, not fried, for great flavor that won't challenge your waistline, or your budget!

What You'll Need:
  • 1 tablespoon vegetable oil
  • 1/2 green bell pepper, chopped
  • 1/2 cup chopped onion
  • 1 celery stalk, chopped
  • 1 pound imitation crabmeat, flaked
  • 1/2 cup bread crumbs
  • 1 egg, beaten
  • 1 teaspoon yellow mustard
  • 1 tablespoon ketchup
  • 1 tablespoon mayonnaise
What To Do:
  1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  2. In a large skillet over high heat, heat oil. Add green pepper, onion, and celery, and saute until tender.
  3. In a medium bowl, combine remaining ingredients; add the vegetable mixture and mix well. Form into 8 patties and place on prepared baking sheet.
  4. Bake 18 to 20 minutes, or until golden. Serve warm.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I was very disappointed. I made this for dinner last night. I chopped the vegetables small as suggested and added more mayonnaise as suggested. Still fell apart. It's missing something as far as the flavor for I thought it was bland tasting.

Old Bay

Mine didn't patty good either. What form of crab are you using? I used the stick form and flaked it. I couldn't possibly use a pound of crab as there wasn't enough of something to hold them together. Husband not a fan

I made these but could not get the crab cakes to stay together, is there a trick to this?

We're sorry you had trouble keeping the crab cakes together. You could try cutting your vegetables smaller, and adding a little more mayo to hold it together. Let us know how it works out!

I wonder if these can be frozen?

Yes, they can!

I used "Yum Yum" sauce. The Japanese's sooooooo goooooood!

Yum Yum sauce would make shoe leather a gourmet treat!


What about tartar sauce-homemade would be best since the jarred stuff can be rather nasty tasting. Or, how about no sauce at all?

Can anyone suggest a sauce for these crab cakes?

Try Louisiana Hot Sauce by itself or mixed with a little yogurt


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