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Author Topic: Imitation crab cakes  (Read 4512 times)

Cathy

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Imitation crab cakes
« on: August 10, 2010, 08:11:50 PM »
Hello,  My daughter is coming to visit.  I want to make crab cakes because she loves them.  But she is allergic to shellfish.  I'm going to use shredded zucchini as a substitute for the crab.  Now my recipe calls for 3/4 cup of fine dry breadcrumbs.  Would you use the pork rinds or the almond flour?  Or something else?  Also, would it be equal amounts?  I think it should work.  Thank you, Cathy
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katary

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Re: Imitation crab cakes
« Reply #1 on: August 10, 2010, 09:50:27 PM »
pork rinds:)
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gonnagetthere

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Re: Imitation crab cakes
« Reply #2 on: August 11, 2010, 05:57:57 AM »
Gary you are the pork rind king ! :D
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Cathy

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Re: Imitation crab cakes
« Reply #3 on: August 11, 2010, 08:10:04 PM »
Okay Pork Rinds it will be.  I can't wait to try it.  Thank you both for your help. 
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izzet

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Re: Imitation crab cakes
« Reply #4 on: November 11, 2010, 07:55:01 AM »
Post your recipe once you've tried it.  I'm moving this to dinner recipes.
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IzzeT

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