Crab Cakes

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Great recipe using tinned crab, this recipe can be put together quickly and easily from store cupboard staples.

They are baked not fried so healthier than some other crab cakes

90g fresh white breadcrumbs
350g white crab meat, drained
1/2 red pepper, seeded and finely chopped
3 spring onions, finely chopped
1 small fresh red chilli, seeded and finely chopped
1 clove of garlic, pressed
1 egg, lightly beaten
3 tablespoons light mayo
Dash or 2 of hot chilli sauce (optional)
Spray oil or sunflower oil

1. Preheat oven 190oC/fan 170oc/gas5. Combine 60g of breadcrumb, salt and pepper in a shallow dish; set aside.
Flake crab meat and mash lightly. Finely chop red pepper, spring onions, chilli, press the garlic add to bowl stir in egg, mayo and if using add the hot chilli sauce. Mix until combined Don’t over mix!

2.Using either a small scoop or tablespoon, place 1 scoop of the crab mixture into the breadcrumb mixture; flatten slightly to form a round pattie and coat both sides with breadcrumbs. Shake of excess breadcrumbs. Repeat with remaining crab mixture. Place on a baking sheet, either spray with oil or brush with sunflower oil.

3. Bake for around 20 minutes turn over half way through they will be cooked when they are a light brown colour all over.

4. Serve with salad and lemon and lime flavoured mayo Enjoy!

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