Simple Crab Cakes Recipe (no mayo!)

My roommate and I were watching Master Chef the other day, and we both got a huge craving for crab cakes after one of the contestant chefs made them as her seafood-themed appetizer. It totally won Chef Ramsay’s approval, which naturally made us want to taste some too (not to mention the poetic way they always describe their dishes).

When I looked up crab cake recipes though, they all required mayo and mustard (gross!), both of which I despise. NO THANKS. I also opted for imitation crab as a cheaper option. Same goes for my choice in green bell peppers instead of red #cheapandnotsorry. (I would use red peppers if you can though, I think it would have added more flavor than the cheapo green ones). Basically, I decided to make my own version using my replacement ingredients. Here’s my breaded crab cake made with premium imitation crab, bell pepper-cilantro filling, spiced with a dash of garlic and cayenne pepper for added flavoring and served with baked carrots for added color (Master Chef  worthy?).

NOTE: I usually guestimate the portions instead of actually measuring when cooking, so these measurements are all estimations.


bread crumbs

2 eggs, beaten

8 oz bag imitation crab

bell peppers, diced (I used about 1 1/2 peppers)

green onion, diced

cilantro, chopped


  1. Shred the crab by pulling apart the pieces with your fingers. If there are still large chunks, you can slice them up more using kitchen scissors.
  2. In a separate bowl, mix together the eggs and the diced bell peppers, green onion, and cilantro. Then stir in about 3/4 cup of the bread crumbs. Last is the crab.  Fold mixture together with a spoon.
  3. You can start seasoning your filling mixture here with whatever flavors your heart desires. I used garlic salt (personal favorite), onion powder, thyme and/or sage (wouldn’t recommend for crab cakes), and cayenne pepper.
  4. Refrigerate the mixture for about 5-10 min. This will help it harden so it will be easier to shape and stay together.
  5. Sprinkle a thick layer of bread crumbs into a bowl. Scoop out a palm-sized amount of the filling and use your hands to form it into a patty-shape. Coat the patty with bread crumbs by rolling it in the bowl of crumbs.
  6. Next, oil up a pan and get ready to cook these bad boys! You can use more oil than necessary since you’ll be frying the patties. Flip them often to avoid burning them.


You can really swap out any ingredients you want for the filling – celery, cilantro, ect. The most important parts are the eggs, bread crumbs, and of course the crab. I used cilantro because it’s my go-to and adds so much flavor. It’s kind of fun trying out different flavors and seeing what you like most!



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