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Crab Cakes

Name: Crab Cakes
Prep time: 52 min
Cook time: 11 min
Total time: 1 h 3 min
Yield: 6 cakes
Cuisine: French
Ingredients: 250 g crab meat; 2 tablespoons lemon juice; 1 onion; 2 tablespoons breadcrumbs; 1 tablespoon mayonnaise; parsley; 1 egg; 6 tablespoons oil; salt; pepper

These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise.

The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.

90 K 4.7/5 (20 reviews)

1 hour 3 min. difficulté

Easy

8.25 €

6 cakes

10 Ingredients

Last modified on: July 1^st 2015

For 6 cakes, you will need:

1 250 g crab meat
2 2 tablespoons lemon juice
3 1 onion
4 2 tablespoons breadcrumbs
5 1 tablespoon mayonnaise
6 parsley
7 1 egg
8 6 tablespoons oil
9 salt
10 pepper
Total weight: 590 grams

Times for this recipe

Preparation: 25 min.

Resting: 30 min.

Cooking: 15 min.

All in all: 1 hour 3 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.

Put 250 g crab meat into a bowl and pour 2 tablespoons lemon juice over.

Stage 2 - ⌛ 4 min.

Chop 1 onion finely (spring onions here, as they are in season).

Stage 3 - ⌛ 4 min.

Add the chopped parsley, 2 tablespoons breadcrumbs, 1 tablespoon mayonnaise and 1 egg. Salt sparingly and pepper generously.

Stage 4 - ⌛ 2 min.

Mix all this together.

If the mixture is too wet or soft, add more breadcrumbs.

Stage 5 - ⌛ 10 min.

Shape into thick cakes with your hands or, for a more regular shape, use a cutter and a tablespoon.

Stage 6 - ⌛ 30 min.

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.

Stage 7 - ⌛ 1 min.

Pour 6 tablespoons oil into a frying pan on medium heat. When hot, gently lower in 2 crab cakes.

Stage 8 - ⌛ 10 min.

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.

Stage 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.

Keeping: Should be eaten immediately.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	40 RDI=4 %	130 RDI=20 %	1,580 RDI=80 %	6,610 RDI: 80 %
Per 100 g	9 RDI=4 %	6 RDI=1 %	20 RDI=3 %	270 RDI=10 %	1,120 RDI: 10 %
Per cakes	9 RDI=3 %	6 RDI=1 %	20 RDI=3 %	260 RDI=10 %	1,100 RDI: 10 %