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
- 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.
- Heat a splash of oil in a pan.
- Form the crabcake mix into small balls – I managed to get 10 out of this recipe, but you could do 8, slightly larger balls.
- Pop them in the pan and push them down slightly with the back of a spoon/spatula, to make them into cakes.
- 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.
- 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.