Crabby Cake

“Crabby cake” is a delicious seafood cake with a bit of a twist.  It uses fresh, sashimi grade seafood as well as packaged tuna and surimi pollack fishcake (also known as “Krab”) to provide an affordable and delicious seafood treat.

We love seafood at my house.  Living in Japan makes seafood quite easy to get, but crab is not always easy to find.  And fresh crab can be pretty pricey when you are feeding a large group, so I came up with this recipe that tastes like a million bucks, but it won’t require a trip to the ATM before you pick up the ingredients.  It does require some fresh crab and scallops, but the surimi and tuna will stretch out the taste of the fresh seafood while not breaking the bank.

When you bite into this yummy  cake it will make you feel like you are dining at a high end seafood restaurant and not at your dining room table.  This soft and delicious seafood cake tastes very crabby!  The texture is soft because it uses fresh softened bread as a binding ingredient rather than panko or bread crumbs.  It’s baked and not fried, which makes it a great choice if you are counting calories!

Serve it up with fresh lemon and tartar sauce.


Crabby Cake

Crabby Cake is a great meal and this recipe can make 8 cakes and serve a family of 4.  My daughter loves this with ketchup or mock French dressing (a 50/50 mix of ketchup and mayonnaise).  My wife and I like it plain with a twist of lemon although sometimes we eat it with tartar sauce.  When you broiling them, be careful not to let them burn on top – they should be crispy but not turn brown.

20 mins 30 mins 8 cakes
PREP 20 mins
COOKING 30 mins
YIELD 8 cakes


  • 7 oz sashimi grade crabmeat, shelled (200g)
  • 7 oz surimi (“krab”) (200g)
  • 3 oz sashimi grade scallops (80g)
  • 5 oz chunk light tuna (140g)
  • 2 TBSP mayonnaise
  • 1 TBSP lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1 tsp Old Bay spice
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 2 slices white bread with the crust removed
  • 1/2 cup milk


  • Preheat oven to 350 degrees F/180 degrees C
  • Line a baking pan with cooking paper and set aside
  • Tear the bread into small pieces and add the milk

  • Allow 15 minutes for the milk to soak in stirring occasionally with a fork to break apart the bread

  • Drain any excess milk
  • Combine all ingredients in a large bowl and mix with a fork, or your hand, until well combined

  • Roll into 8 even size balls and press together, squeezing out any extra liquid.

  • Place the cakes in the cooking pan, cover with foil and bake for 20 minutes.
  • Remove the foil cover and put under the broiler for 10 more minutes at 400 degrees F/200 degrees C
  • Remove from oven and serve hot with lemon slices and tartar sauce if desired


  • Soft, delicious crabby cakes are an absolutely amazing dish that your family will love.  The recipe calls for fresh crab, scallops, packaged tuna and surimi.  If you want a 100% crab cake you can use the same recipe and just replace the other seafood with fresh crab.
  • If you like it spicier, increase the Hot Sauce and the Old Bay each to 1 TBSP.


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