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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.
93 K 4.7/5 (20 reviews)587579
Last modified on: July 1st 2015
250 g crab meat
2 tablespoons lemon juice
1 
2 tablespoons breadcrumbs
1 tablespoon 
1 
6 tablespoons 
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 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.
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.
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 | 54 RDI=62 % | 37 RDI=10 % | 134 RDI=136 % | 1,578 RDI=58 % | 6,607 RDI: 58 % |
| Per 100 g | 9 RDI=10 % | 6 RDI=2 % | 22 RDI=23 % | 267 RDI=10 % | 1,120 RDI: 10 % |
| Per cakes | 9 RDI=10 % | 6 RDI=2 % | 22 RDI=23 % | 263 RDI=10 % | 1,101 RDI: 10 % |
How much will it cost?
- For 6 cakes : 8.30 €
- Per cakes : 1.40 €
Change currency:
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
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Oil
Like these other recipes: Escalope cordon bleu, Chicano burger, Quiche Lorraine, No-pastry spinach and potato quiche, No-pastry spinach and potato quiche, ... See them all 104
Breadcrumbs
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Lemon juice
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