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    Monday, October 30, 2006

    Crab Cakes

    I got a little cheeky…Dezel wanted a Crab Cake recipe.
    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.


    Anali said...

    These look great! I have to try this recipe when I get some crab meat.

    Dezel said...

    Hello So Simple,

    Indeed they do look great. Thank You so very much. All the ingredients sound tasty, I will print this out and visit the store this weekend.

    Happy Sipping!