Speedy Surimi Cakes with Lemondill Aioli
Table of Contents
Recipe Introduction
Quick Hook
Fancy a quick and easy seafood fix? Are you looking for some great artificial crab recipes ? Honestly, these Speedy Surimi Cakes are a total lifesaver on busy weeknights.
The lemony dill aioli just makes them sing!
Brief Overview
These imitation crab recipes are inspired by classic crab cakes. These beauties are a doddle to make and full of flavor.
They take about 35 minutes from start to finish. This recipe makes about four servings, perfect for a family dinner or a cheeky snack.
Main Benefits
The top benefit ? These are way cheaper than using real crab. These are perfect for a casual get-together. What makes these cakes special is how darn easy they are!
Let's dive in, shall we?
Surimi Sensations: Speedy Cakes & Zesty Aioli
What You'll Need for These Fake Crab Recipes
For the Surimi Cakes , you'll need about a pound of shredded surimi. You will also need panko, flour, mayo, fresh parsley, Dijon, an egg, Old Bay, and some pepper.
Don't forget the oil for frying!
For the Lemon Dill Aioli , grab some mayo, lemon juice, fresh dill, garlic, salt, and pepper. Honestly, this aioli elevates everything.
Making Magic: The step-by-step
First, mix together the surimi, breadcrumbs, flour, mayo, parsley, mustard, egg, Old Bay, and pepper. Form them into cute little cakes, and dredge them in flour.
Next, whisk up that aioli. It's just mayo, lemon, dill, garlic, salt, and pepper. Then, fry those cakes until golden brown.
Serve them with the aioli, and boom. You can even make crab salad sliders out of these patties.
Top Tips for the Best Crab less Cakes
Don’t overmix the surimi. Seriously, it makes a difference . Pop the cakes in the fridge for a bit before frying.
Hot oil is key to a crispy crust. Cook them in batches to stop the temperature to drop.
You can also experiment. Make hot crab salad dip to give your dish a zing.
Ingredients & Equipment: Let's Get This Show on the Road!
Alright, before we dive into making these smashing Speedy Surimi Cakes with Lemon Dill Aioli , let's get all our bits and bobs together.
Honestly, the key to any good artificial crab recipes, is prepping beforehand. No one wants to be scrambling for Dijon mustard when the oil's sizzling.
You know?
Main Ingredients Sorted
Here's the shopping list, all laid out nicely. We're focusing on budget friendly, easy-to-find ingredients, because nobody wants to spend a fortune on a midweek meal, right? These surimi recipes easy won't break the bank!.
For the Surimi Cakes :
- 1 pound (450g) surimi ( imitation crab meat). Quality tip: Look for surimi that's firm and not too fishy smelling. Some folks use fake crab recipes and it does the job.
- 1/2 cup (60g) panko breadcrumbs.
- 1/4 cup (30g) all-purpose flour. Plus extra, for dredging.
- 1/4 cup (60ml) mayonnaise.
- 2 tablespoons finely chopped fresh parsley.
- 1 tablespoon Dijon mustard.
- 1 large egg, lightly beaten.
- 1 teaspoon Old Bay seasoning.
- 1/4 teaspoon black pepper.
- 2 tablespoons vegetable oil, for frying.
For that Zingy Lemon Dill Aioli :
- 1/2 cup (120ml) mayonnaise.
- 1 tablespoon lemon juice, freshly squeezed. Seriously, fresh is best here!.
- 1 tablespoon finely chopped fresh dill.
- 1 clove garlic, minced.
- Pinch of salt.
- Pinch of black pepper.
Seasoning Notes: The Secret Sauce (or Sprinkle!)
Old Bay is your friend here. It gives that authentic seafood flavour. Don't skip it! If you're feeling adventurous, a pinch of cayenne pepper can add a cheeky kick.
For the aioli, fresh dill is non-negotiable. It's what makes it sing! If you're out, dried dill will do in a pinch (about 1 teaspoon), but honestly, the fresh stuff is worth the effort.
Remember Crab Salad Recipe With Real Crab is an option, but it's much more expensive.
Equipment Needed: Nothing Fancy!
Right, you'll need:
- A large mixing bowl.
- A small mixing bowl (for the aioli).
- Measuring cups and spoons. Obvs.
- A fork or whisk.
- A skillet or frying pan. Non-stick is your mate here.
- A spatula.
- A rimmed baking sheet lined with paper towels. This is for draining the cakes and keeping them crispy.
That's it! Nothing too scary. Now, let's get cooking those artificial crab recipes and whip up some Surimi crab cakes recipe .
I know I am making Hot Crab Salad and some Crab Salad Sliders with the leftovers!.
Cooking Method: Speedy Surimi Cakes!
Alright, you lot! Ever wondered what to do with that artificial crab you've got lurking in the fridge? Let's make some seriously tasty Speedy Surimi Cakes! These aren't your fancy pants Lump Crab Meat Salad Recipes , but they're quick, easy, and perfect for a weeknight nosh.
Honestly, who has time for complicated after a long day?
Prep Steps: Sorted!
Essential mise en place: Chop your 1 pound (450g) of surimi. Get all your ingredients out ain't nobody got time for hunting around mid-cook!
Time saving organization tips: Measure out your spices beforehand. I always do this! It makes everything so much easier. Also pre-whisk you aioli ingredients together.
Safety reminders: Hot oil is no joke, yeah? Be careful when frying! And don't leave your cooking unattended.
step-by-step: Easy Peasy!
- Mix 1 pound (450g) chopped surimi , 1/2 cup (60g) panko, 1/4 cup (30g) flour, 1/4 cup (60ml) mayo, 2 tbsp parsley, 1 tbsp Dijon, 1 beaten egg, 1 tsp Old Bay, and 1/4 tsp pepper in a bowl.
- Shape into 8-12 cakes. Dredge them in flour.
- Whisk 1/2 cup (120ml) mayo, 1 tbsp lemon juice, 1 tbsp dill, 1 minced garlic clove, salt, and pepper for the aioli.
- Heat 2 tbsp oil in a skillet over medium heat.
- Fry the cakes for 3- 4 minutes per side until golden brown. You know they are ready when they are nice and crispy.
- Drain on paper towels. Serve immediately with your amazing aioli.
Pro Tips: Level Up!
- Don't overmix the surimi mixture! It will make the cakes tough. Handle gently.
- Chilling the formed cakes in the fridge for 15- 30 minutes before cooking makes them easier to handle.
- You can absolutely make the aioli ahead of time! Just store it in the fridge. This will help you a lot.
Want some Surimi Recipes Easy ? These Easy Surimi Appetizer are perfect. Looking for imitation crab recipes or fake crab recipes ? These are your guys! You could also chop them smaller and add to Crab Salad Sliders or enjoy some Hot Crab Salad using this Crab Salad Recipe With Real Crab flavors.
You could even adapt this as a Surimi Crab Cakes Recipe ! Honestly, this recipe can be anything you want it to be!
Recipe Notes: Your Surimi Cake Success Guide
Alright, so you're ready to whip up some of these speedy surimi cakes ? Fantastic! Before you dive in, let's go over a few things.
I’ve made these a ton of times. Honestly, they are a super satisfying way to make artificial crab recipes sing!
Serving Suggestions: Making It Look Fancy (or Not!)
Presentation is key, even if it’s just for you. These are great as crab salad sliders on mini brioche buns.
Think little gem lettuce and a dollop of that lovely aioli. Or, keep it simple. A side of skinny fries and a wedge of lemon always works.
For drinks, a crisp Pinot Grigio or even just an ice-cold elderflower cordial. Both will cut through the richness nicely.
Storage Tips: Keepin' it Fresh
Got leftovers? No worries! You can keep these hot crab salad bites, refrigerated, for up to 3 days. Let them cool completely first.
They are best stored in an airtight container. Freezing isn't really recommended. They tend to get a bit soggy. To reheat, a quick zap in the microwave or a few minutes in a hot pan will do the trick.
Make sure they are piping hot, at least 74° C .
Variations: Swapping Things Up
Want to make this crab salad recipe with real crab , even better? Go for it! You can use some lump crab meat salad recipes in place of the surimi.
For a gluten-free version, just swap the flour for a gluten-free blend. Use gluten-free panko breadcrumbs too. If you're feeling adventurous, try adding a bit of grated ginger and some chili flakes.
It brings a lovely warmth to the cakes. These imitation crab recipes are versatile!
Nutrition Basics: Goodness in Every Bite
Each serving clocks in around 350 calories. You get a decent hit of protein (20g) and some fat (25g). Surimi itself is low in fat.
Mayonnaise adds to the fat content. The cakes also have some carbohydrates (15g). These surimi recipes easy nature means they're generally a lighter choice than proper crab cakes.
If you like fake crab recipes , you'll love this.
So, there you have it! These are more than just surimi crab cakes recipe . They're a quick, easy, and delicious meal that anyone can make.
So give it a whirl, have some fun, and don't be afraid to experiment. Happy cooking!. This is a great easy surimi appetizer , or even surimi recipes quick lunch.
You got this!.
Frequently Asked Questions
What exactly is "artificial crab," and is it safe to eat?
Artificial crab, often called imitation crab or surimi, is made from processed white fish (usually pollock) that's shaped and flavored to resemble crab meat. Think of it as the bangers and mash of the seafood world - a perfectly acceptable and cheaper alternative!
It's generally safe to eat, but be mindful of the ingredient list if you have any fish allergies or dietary restrictions (like gluten, as some brands may use wheat starch). Always check the packaging for details.
Can I freeze these surimi cakes after cooking, or is that a recipe for disaster?
You can freeze these artificial crab cakes, but be aware that the texture might change slightly upon thawing. They may lose some of their crispness, so consider reheating them in a dry skillet or oven to restore some of that lovely crunch.
For best results, wrap them individually in plastic wrap and then place them in a freezer safe bag. Use them within 2-3 months for optimal quality.
I'm not a huge fan of dill. What else can I put in the aioli to make these artificial crab recipes a bit more "me"?
No worries, mate! Dill isn't everyone's cup of tea. If you're looking for an alternative, try using fresh chives, tarragon, or even a little bit of chopped capers for a briny kick. A squeeze of lime juice instead of lemon can also give the aioli a different, zesty twist. Get creative and make it your own!
My surimi cakes always seem to fall apart when I'm cooking them. What am I doing wrong?
A common culprit is too much moisture in the mixture or not enough binder. Make sure you gently squeeze out any excess liquid from the surimi before mixing. Also, chilling the formed cakes in the fridge for 15-30 minutes before frying will help them firm up and hold their shape better.
Lightly dredging them in flour is important to give them a coating that helps prevent them from sticking and falling apart.
Are there any nutritional benefits to eating imitation crab, or is it just empty calories?
While imitation crab isn't as nutritionally dense as real crab, it still offers some benefits. It's a decent source of protein and is typically low in fat. However, it can be higher in sodium and carbohydrates than real crab, and it may contain added sugars and artificial colors.
Always check the nutrition label to make informed choices.
Speedy Surimi Cakes With Lemondill Aioli
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 25g |
| Fiber | 0g |