Be warned though, they’re not the cheapest of dinners!
Makes 8 small cakes – enough for 4 people.
You will need:
- White crab meat (1lb/450g)
- 1 Egg
- Mayonnaise (1 good tbsp)
- Mustard (1 tsp)
- 1 slice of white bread (a little stale is better)
- Splash of Tabasco
- Splash of Worcestershire sauce
- Salt and pepper
- Breadcrumbs to coat (3oz/80g)
- Vegetable oil for frying
How to make them…
- Mix the crab meat, egg, mayonnaise, mustard, Tabasco, Worcestershire Sauce and salt and pepper to taste in a big bowl.
- Remove the crust from the slice of bread before whizzing up in a food blender and adding as breadcrumbs to the mixture and combine well.
- Pour breadcrumbs onto a plate.
- Scoop a spoonful of mixture at a time and pat it into a patty in your hand before dropping in the bread crumbs and covering completely.
- Transfer the crab cakes to a separate plate once they’re coated in bread crumbs.
- Adult only time! Heat some vegetable oil in a pan and use a slotted spoon to place the crab cakes in the oil, turning half way through cooking, until brown on both sides (1-2 mins each side)
- Place the cooked crab cakes on a piece of kitchen towel to drain the oil before serving.
- Serve with new potatoes and vegetables, with a salad or on their own with some seafood sauce.
- The breadcrumbs make the mixture less sloppy and easier to handle. If it’s still too sloppy to handle after you’ve added one slice of bread, whizz up a few more breadcrumbs and add to the mixture.
- I’m never sure how to ‘season to taste’ when you can’t taste the food until it’s too late! 6 twists of the salt and 6 twists of the pepper was just right for us!
- We had ours with potatoes, peas and a crème fraiche, white wine and caper sauce. A.M.A.Z.I.N.G!
- These really are good crab cakes – worth the money for the crab! And tinned crab is absolutely fine. We used Lump Crab from a tin.