Crab Cakes

Step by step recipe:

  1. 2 min.Crab Cakes : Photo of step #1
    Put 250 g crab meat into a bowl and pour 2 tablespoons lemon juice over.
  2. 4 min.Crab Cakes : Photo of step #2
    Chop 1 onion finely (spring onions here, as they are in season).
  3. 4 min.Crab Cakes : Photo of step #3
    Add the chopped parsley, 2 tablespoons breadcrumbs, 1 tablespoon Mayonnaise and 1 egg. Salt sparingly and pepper generously.
  4. 2 min.Crab Cakes : Photo of step #4
    Mix all this together.

    If the mixture is too wet or soft, add more breadcrumbs.
  5. 10 min.Crab Cakes : Photo of step #5
    Shape into thick cakes with your hands or, for a more regular shape, use a cutter and a tablespoon.
  6. 30 min.Crab Cakes : Photo of step #6
    Use up all the mixture, then refrigerate the prepared crab cakes for at least 30 minutes. This will firm them up so that they do not fall apart during cooking.
  7. 1 min.Crab Cakes : Photo of step #7
    Pour 6 tablespoons oil into a frying pan on medium heat. When hot, gently lower in 2 crab cakes.
  8. 10 min.Crab Cakes : Photo of step #8
    Fry the crab cakes on both sides until nicely browned.Cook all the cakes like this, putting them on absorbant paper to drain off excess oil as you take them out of the pan.
  9. Crab Cakes : Photo of step #9
    Serve with a green salad or coleslaw and a dollop of mayonnaise on top.

Remarks:

For a more robust flavour, you can replace the mayonnaise with a spoonful of mustard.

Source:

Home made.

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