Maria’s Awesome Crab Cakes

For picky eaters who don't like mayo, these are a tender, moist, delicious crab cake!




4 green onions or ¼ of a red onion, chopped 2 tablespoons margarine (or butter) 1 8oz package imitation crab-meat, chopped 2 eggs 4 tablespoons ricotta cheese ¾ cup seasoned breadcrumbs ¼ cup grated parmesan cheese 1 teaspoon garlic powder 1 tablespoon dried parsley dash Old Bay seasoning dash onion powder ¼ teaspoon salt dash ground black pepper additional breadcrumbs, parsley, and garlic powder to roll crab cakes in extra virgin olive oil

Nutritional information

No nutrition information available


- Heat margarine/butter in skillet over medium heat. Sauté onions until tender. - Add onions (and melted margarine), crabmeat, egg, ricotta, breadcrumbs, parmesan cheese, and all seasonings to large bowl; stir until combined. Mixture should be slightly moist but able to form into balls. If too moist add more breadcrumbs or parmesan cheese until desired texture. - Use approximately 2 tablespoons of mixture per crab cake and form ½ inch thick patties. - Coat each patty with the additional breadcrumb mixture before cooking to give an extra crunch (top and bottom is fine, don’t worry about coating sides). Suggested: pour ½ cup breadcrumbs, 1 tablespoon parsley, and a dash of garlic powder into small ramekin or prep bowl; press patty into bowl to coat, flip over and press again. - Coat bottom of skillet in olive oil (enough so you have approximately ¼ inch coverage in whole pan); cook crab cakes until nicely browned on each side. Note: due to the additional breadcrumbs, it may be necessary to drain your skillet and fill with new olive oil after 2 or 3 batches of cooking. - Drain excess oil briefly on paper towels and serve hot. Enjoy!