Crab Cakes

My version of crab cakes are designed to be small, two or three bites of soft, crunchy on the outside and warm and fluffy on the inside. They do not have an overpowering crab flavour and they are always a hit at parties and make an amazing snack if you really like crab.

It is a quick and easy recipe and there is very little clean up because it all goes into one bowl and one pan!!! Couldn't be easier!

It makes about 16-20 small crab cakes

Ingredients

- 450 g Fresh crab meat

- 1/4-1/3 Cup mayonnaise

- 1/3 Cup fresh breadcrumbs (store bought or blend some bread in a food processor)

- 1 Teaspoon chives, fresh and chopped

- 1 Teaspoon freshly grated ginger

- 1 Tablespoon freshly chopped parsley

- 3 Large or 4 small spring onions finely chopped

- 1 Egg

- 1 Teaspoon lemon zest / rind

- 1 Tablespoon lemon juice

- 1 Teaspoon Dijon mustard

- 1/4 Teaspoon chilli powder (optional)

- 1/2 Teaspoon celery salt

- 1/2 Teaspoon smoked paprika

- 1/2 Teaspoon powdered garlic

- Salt and pepper to taste

- Approx 1 Cup Panko crumbs

- Oil for frying

To Serve

- Lemon wedges

- Tar tar sauce

- Freshly chopped chives

- 1 Large mixing bowl

- 1 Large frying pan

- 1 Spatula

- Mixing spoons

- 2 Plates (for putting the crab cakes on after cooking and one to serve)

- Paper towels

This is the great thing about this recipe it all goes into one bowl!

First place the crab meat into the bowl followed by the egg, herbs, spring onion, lemon zest and juice, mayonnaise, fresh breadcrumbs and spices. Then mix it all until it is well combined.

Note:

If the mixture is too wet then add some more fresh bread crumbs to absorb the excess moisture.

If the mixture is not holding together add a bit more mayonnaise to make it more soft.

To form the cakes take about a tablespoon of the mixture and roll it into a ball in your hands. Then slightly flatten it and roll it around in the panko bread crumbs and place it on a plate and flatten it slightly. Repeat this for the remaining mixture and panko breadcrumbs.

Then place the crab cakes in the fridge to firm up for about 5-10 minutes.

NOTE:

I am not dredging my crab cakes (putting them in flour, then egg, then bread crumbs) because it can make the cakes too dense. I want this to be a very light cake so by avoiding that extra layer of 'breadiness' they have a much more delicate taste.

Once the crab cakes are firm take them out of the fridge and let them rest for a couple minutes.

In a large frying pan place about a 2cm thick amount of oil and heat it on a medium high heat. (to test this you can put a little piece of bread into the oil and if it sizzles then it is good!) If it is too hot it will burn the outside of the cake before cooking the inside.

Place 3-4 crab cakes in the frying pan at a time so you do not over crowd the pan. Then fry them for 1-2 minutes on each side until golden brown! Then place on some paper towel to absorb any excess oil.

Place the crab cakes on your serving plate, put a few lemon wedges on it (trust me fresh lemon juice is amazing with the crab cakes!!). Then top the cakes with some tartar sauce and freshly chopped chives and serve while warm!!!