Crab Cakes recipe
information
This recipe uses both the white crab meat, found in the crab's claws, and the brown meat from the main shell. When buying prepared crab meat from your fishmonger or supermarket, make sure that the meat is fresh and firm. Serve these cakes with a fresh tomato or tartare sauce, and a green salad.
Calories per serving: 345,
Cooking time : 30 minutes,
Oven : Preheat to 220°C (425°F, gas mark 7)
ingredients
Crab cakes coated in a little wholemeal flour and breadcrumbs make an appetising meal seasoned with spicy tabasco and Worcestershire sauce.
4 oz (115 g) prepared fresh or tinned crab meat
1 1/4 lb (575 g) potatoes
2 tablespoons fresh or 2 teaspoons dried
chopped chives
Juice of 1/2 lemon
1 teaspoon Worcestershire sauce
3 - 4 drops tabasco sauce
2 egg yolks
Salt
1 tablespoon olive oil
Lemon wedges for garnish
1 1/4 lb (575 g) potatoes
2 tablespoons fresh or 2 teaspoons dried
chopped chives
Juice of 1/2 lemon
1 teaspoon Worcestershire sauce
3 - 4 drops tabasco sauce
2 egg yolks
Salt
1 tablespoon olive oil
Lemon wedges for garnish
For the Coating
2 tablespoons wholemeal flour
Salt and freshly ground black pepper
4 oz (115 g) fresh wholemeal breadcrumbs
2 egg whites
Salt and freshly ground black pepper
4 oz (115 g) fresh wholemeal breadcrumbs
2 egg whites
method
1. Peel and roughly chop the potatoes, then cook them in salted, boiling water for 10-15 minutes, until just tender. Drain and return to the pan and cook over a low heat for 1-2 minutes to evaporate as much water from the potatoes as possible.
2. Mash the potatoes thoroughly and put them into a bowl. Add the chopped chives to the potatoes, along with the crab meat, lemon juice, Worcestershire sauce and tabasco. Bind the mixture together with the egg yolks and season to taste with salt.
3. Place the bowl in the refrigerator and leave to chill for 1 hour, then roughly mould the mixture into 4 cakes, each about 1/2 in (15 mm) thick.
4. To make the coating, put the flour onto a flat plate and season to taste. Put the breadcrumbs onto a second flat plate. Pour the egg whites into a shallow bowl, whisk them lightly with a fork and mix in 1/4 teaspoon of salt and a generous amount of pepper. Dip the cakes in the flour, then in the egg white and finally in the breadcrumbs.
5. Place the cakes on a nonstick baking tray and pour over the oil. Bake in the oven for about 15 minutes, until crisp and golden-brown.
6. Remove from the oven, lift the cakes from the tray and arrange them on a serving dish. Garnish with the lemon wedges and serve immediately.
2. Mash the potatoes thoroughly and put them into a bowl. Add the chopped chives to the potatoes, along with the crab meat, lemon juice, Worcestershire sauce and tabasco. Bind the mixture together with the egg yolks and season to taste with salt.
3. Place the bowl in the refrigerator and leave to chill for 1 hour, then roughly mould the mixture into 4 cakes, each about 1/2 in (15 mm) thick.
4. To make the coating, put the flour onto a flat plate and season to taste. Put the breadcrumbs onto a second flat plate. Pour the egg whites into a shallow bowl, whisk them lightly with a fork and mix in 1/4 teaspoon of salt and a generous amount of pepper. Dip the cakes in the flour, then in the egg white and finally in the breadcrumbs.
5. Place the cakes on a nonstick baking tray and pour over the oil. Bake in the oven for about 15 minutes, until crisp and golden-brown.
6. Remove from the oven, lift the cakes from the tray and arrange them on a serving dish. Garnish with the lemon wedges and serve immediately.
serving amount
serves 4
rate this recipe
7.2
out of 10
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