crab cakes

You could never imagine cans of crab meat could work so well, even “non-seafood lovers” devour these with enthusiasm.

 
ingredients
Serves 4 takes 40 mins
2 x 170g cans crabmeat
2/3 cup Panko breadcrumbs
2 large eggs
2 Tbsp Dijon mayonnaise
Salt and pepper
2 spring onions (finely chopped)
2 Tbsp finely chopped parsley (optional)
½ lemon zest and juice from one lemon
oil for frying
To serve : fresh lemon wedges
 
method
1. Combine everything except the cooking oil and lemon for garnish and mix well together and form into fritters with wet hands.
2. Place in the fridge for a minimum of thirty minutes to rest and a chance for the breadcrumbs to absorb any crab juices.
3. Shallow fry on a medium heat for a few minutes only on each side, place on kitchen towels after cooking.
4. Squeeze lemon juice over the fritters as you serve them.
Serve warm.
Cook’s tip: We like to use olive oil for the frying but any neutral oil will do. Panko breadcrumbs are Japanese breadcrumbs available nationwide in supermarkets.

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