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Crab Cakes
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.
The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.
84 K 4.7/5 (20 reviews)
1 hour 3 min.
Easy
2 cakes
10 IngredientsLast modified on: July 1st 2015
½ cup crab meat
1 tablespoon lemon juice
1⁄3 
1 tablespoon breadcrumbs
1⁄3 tablespoon 
1⁄3 
2 tablespoons 
Times for this recipe
Preparation: 25 min.
Resting: 30 min.
Cooking: 15 min.
All in all: 1 hour 3 min.
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 ½ cup crab meat into a bowl and pour 1 tablespoon lemon juice over.
Stage 3 - 4 min.
Add the chopped parsley, 1 tablespoon breadcrumbs, 1⁄3 tablespoon mayonnaise and 1⁄3 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.
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 2 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.
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 | 20 RDI=7 % | 10 RDI=1 % | 40 RDI=7 % | 530 RDI=30 % | 2,210 RDI: 30 % |
| Per 100 g | 9 RDI=4 % | 6 RDI=1 % | 20 RDI=3 % | 270 RDI=10 % | 1,110 RDI: 10 % |
| Per cakes | 9 RDI=4 % | 6 RDI=1 % | 20 RDI=3 % | 260 RDI=10 % | 1,110 RDI: 10 % |
How much will it cost?
- For 2 cakes : 2.85 €
- Per cakes : 1.45 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Crab meat
Like these other recipes: Verrine of avocado mousse and crab, Crab and smoked salmon club sandwiches , Breton Sandwich, Seafood feuillantines, ... See them all 4
Oil
Like these other recipes: Comtoise tart for Seàn, Boeuf (beef) bourguignon, Pork Chops Champvallon style, Croque-monsieur complet, Gratin of leeks with Morbier cheese, ... See them all 96
Lemon juice
Like these other recipes: Smoked haddock and leek fondue tartines, Home-made doner kebab, Royal icing, Thin summer tart "à la grecque", Baked potoatoes with herb butter or cream , ... See them all 70
Breadcrumbs
Like these other recipes: Wiener Schnitzel, Fish "à la Bordelaise", Spicy mustard cauliflower cheese, Escalope cordon bleu, Creamy Comtoise artichoke gratin, ... See them all 19
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