I had this one amongst my notes and I posted it on Anali's blog
BUT I didn't have any photos so I rushed to the shop bought the ingredients…raced home...cooked up the crab cakes and here they are.
I forgot to mention the spring onions on the blog
Here is the now tried and true recipe.
They are good. I served them with new season's potatoes dressed in vinaigrette and some chopped mint.
A nice spring dinner
These cakes should be moist enough not to have to flour and egg before crumbing but feel free to do so if you like that kind of crust.
The Japanese Panko Crumbs are excellent…if you haven’t tried them before,please do.
Mix together
1 ½ cups shredded crab meat
2 tablespoons your favourite Mayo
1 teaspoon Dijon mustard
2 tablespoons finely chopped parsley
2 tablespoons finely chopped celery
2 tablespoons finely chopped roasted red pepper
2 tablespoons finely chopped spring onion
1 jalapeno chili finely chopped
Dash Worcestershire Sauce
Juice ½ lemon
Sea salt and freshly ground black pepper to taste
Japanese Panko Crumbs
Chill about 15 minutes just to make it easier to mold into cakes.
Remove from fridge shape into cakes
Dip into Japanese Panko crumbs
Back into fridge another hour
Fry in good vegetable oil till golden.
