28min 4 ppl
Crab Cakes
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 6 steps
Easy: ≤30 min and ≤6 steps
230 kcalper person
Protein 18g
Carbs 9g
Fats 13g
About this dish
Lump crab meat bound lightly with mayonnaise, egg and a scattering of breadcrumbs, seasoned with mustard and a little cayenne, then pan-fried to a golden crust.
Allergy Info
Gluten, Eggs, Mustard, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fresh chivesfinely chopped2 tbsp
- Lemoncut into wedges, to serve1
Fish & Seafood
- Crab meatpicked over for shell400 g
Dairy & Eggs
- Eggsbeaten1
Dried Goods
- Breadcrumbsplus extra for coating50 g
Spices & Seasonings
- Cayenne pepper0.25 tsp
Oils & Condiments
- Mayonnaise3 tbsp
- Dijon mustard1 tsp
- Worcestershire sauce1 tsp
- Olive oilfor frying2 tbsp
Utensils
- Mixing bowl
- Large frying pan
- Meat thermometer
- Baking tray
Method
1
Gently mix the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, breadcrumbs, chives and cayenne pepper in a bowl, keeping the lumps of crab as intact as possible.
Approx. 6 minutes
2
Shape the mixture into 8 cakes and press both sides lightly into extra breadcrumbs.
Approx. 8 minutes
3
Chill the cakes on a tray for 20 minutes so they hold together while frying.
Approx. 3 minutes
4
Heat the olive oil in a large frying pan over medium heat and fry the crab cakes for 4 minutes per side until golden.
Approx. 8 minutes
5
Check with a meat thermometer that the centre of a cake reads at least 63°C, then lift onto kitchen paper.
Approx. 2 minutes
6
Serve warm with the lemon wedges.
Approx. 2 minutes
