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Salmon Mock Crab Cakes

kosher salmon crab cakes

These kosher crab cakes are amazing baked or fried you will love them. Serve with a wasabi sauce if desired.

  • 4 ServingsServings


  • 1/2 cup mayonnaise
  • 1/2 cup chopped green onion
  • 2 garlic cloves, minced
  • 1 egg
  • 1 cup shredded imitation crab
  • 1 can (14 oz.) salmon
  • 1/4 cup cilantro, chopped
  • salt and pepper
  • 1 cup panko
  • oil for frying or cooking spray for baking


Mix mayo, onion, garlic, egg, crab, salmon cilantero and salt and pepper – put in the fridge for a bout 45 minutes.

For frying, heat a large pan with a thin layer of oil.  Once oil is hot, shape patty and coat with panko. Fry on each side about 5 minutes or until brown and crisp.

For baking, preheat oven to 400 degrees.  Shape pattie, coat with panko and lay on greased baking sheet.  Spray with cooking spray and bake for 20 minutes, turning half way through.

Tips: If you bake them you can make them larger like in the picture, but if you fry them they are better smaller.