Food: Crab Cakes

Remember when I made that giant bread-based monstrosity? Yeeess…. I had a lot of bread innards left over.

Well, I did what I promised – I chucked them in a blender, and made fresh breadcrumbs. And then, looking in the cupboard, I spied a tin of crab meat. Oh ho! I said – crabcakes!

A recent trip to Sainsbury’s and a strange craving meant that I also had a jar of capers in the fridge – adds a nice tang to crabcakes. So here we go –

You will need:

  • One tin of white crab meat (approx. 120-140g)
  • 75g white breadcrumbs
  • A dozen or so capers, roughly chopped
  • 4/5 spring onions, finely sliced
  • A tablespoon of mayo
  • One medium egg, beaten
  • A splash of lemon juice
  • Half a teaspoon of chilli powder (or more, if you’re “well ‘ard”)
  • Oil for frying – you choose

Cookin’ time!

  1. This is fairly straight-forward – mix everything (except the oil, obv.) in a bowl. You can add other stuff if you fancy – garlic, lemongrass paste, grated ginger – be imaginative.
  2. Heat a splash of oil in a pan.
  3. Form the crabcake mix into small balls – I managed to get 10 out of this recipe, but you could do 8, slightly larger balls.
  4. Pop them in the pan and push them down slightly with the back of a spoon/spatula, to make them into cakes. 
  5. Fry them over a medium-high heat for about 5-10 mins each side – you’ll have to use your intuition for this. They should be golden brown, but a couple of mine were more on the crispy/black side. Still nommy though.
  6. Serve on a bed of salad, and drizzle with your sauce of choice. Personally, I only had plain lettuce and ketchup. C’est la vie. They were awesome. 

2 thoughts on “Food: Crab Cakes

    • It does happen occasionally! Cooking epiphanies. That’s why I love long-life products, because you never know when they might come in handy.

      (incidentally, this’d work with tuna, cod, whatever…)


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