Crab Cake Recipes, Crab Cakes, Cooking With Crab

Crab Cake Recipes

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Crab Cakes

Preparation Time: 50 Minutes
Cooking Time: 8 Minutes

Crab Cakes are essentially crab fishcakes. Really simple to make, pretty consistent results and a great way to introduce young eaters to the delightful taste of crab. Despite its delicate taste I love crab cakes with a hot salsa as a starter but you'll find they go well with just about anything from a salad to a risotto. The most important aspect of the dish is the ratio of crab to potato, I'm using 2 parts crab to one part potato but this can be adjusted to suit your taste.

Ingredients: Serves 4
500g cooked crab (white and dark meat)
250g cooked mashed potatoes
150g breadcrumbs
1 medium sized shallot finely chopped
1 tbsp of finely chopped coriander
1 finely chopped pepper (without seeds)
1 egg
Vegetable oil
Salt and pepper to taste
2 tbsp of plain flour

Cooking Instructions:

1. Take the crab, potato, shallot, coriander, pepper and mix by hand in a bowl for the best results. When ingredients are blended add salt and pepper to suit then mix further. Shape the mix into 8 cakes.

2. Coat each one of the cakes by dipping into the beaten egg, then the flour then the breadcrumbs then leave to cool for at least 40 minutes in the fridge. Don't worry if you don't have a complete uniform coating at your first attempt and avoid the temptation to re-coat the cakes.

3. When the cakes have cooled, heat the oil in a frying pan. The cakes need about four minutes each side so make sure you have a pan big enough to cook the lot together or some way of keeping them warm. Make sure you have the oil at a moderate to high heat, avoiding spitting fat but the cakes need to be sizzling the moment they hit the oil.

4. Serve with a salad in summer or try them with a spicy Mexican or Indian side dish as a starter.