I have been making these crab cakes for many years as I love crab during the summer time. I like this version as there is no potatoes in. This version is light and great as a starter with a sweet chilli sauce or a dill and caper mayo or as a main with a nice salad. If you have leftover fish in your fridge you can use that instead of crab. Salmon is a nice substitute. Another thing I just want to say is make sure it is good quality crab meat you are using. This recipe makes about 14-16 cakes. Have fun and make it your own.
Ingredients
- 200g Crab meat
- 2 tbs Chives, chopped
- 1 Spring onion, finely chopped
- 1 egg
- 1 tbs Tomato Ketchup
- 2 tbs Mayonaise
- Zest of one lemon
- Pinch of salt and pepper
- 1/2 cup Panko Crumbs
- To Coat:
- 1/2 cup flour
- 1 Egg
- 1 cup Panko Crumbs
Method
- Mix all the ingredients together except the coating ingredients.
- Make teaspoon size balls and flatten lighly.
- Take 3 bowels. One for the flour, one for the egg and one for the panko crumbs.
- Roll each cake in flour, then egg and lastly the crumbs
- Place on a plate, cover and place in the fridge for 20 minutes or until you need them.
- Shallow fry them until cooked through and golden.
- Place on a paper towel to drain.
- Enjoy them any way you like.
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