Simple crab cake recipe:
Crab meat is delicious and full of vitamins and minerals. There are various types of this crustacean. In Western Europe crab meat is derived primarily from the brown crab and UK is the largest fishery for this.
I was born by the coast but I don’t live anywhere near the sea anymore. If you are a bit like me you like crab meat but you don’t live near the sea and can’t get them fresh you can buy pasteurized crab meat. This comes in a re- sealable container with a use by date. Once opened please make sure you consume as soon as possible. My easy and simple crab cake recipe will make anybody who is a novice to crab meat a pro. I love anything simple and healthy so this easy crab cake recipe is just perfect. Fresh or pasteurized, crab meat contains a hefty amount of protein and selenium. See my blog post on crab meat salad.
Easy and simple crab cake recipe.
This will serve 2 people and takes only about 25-30 minutes to make. From start to finish.
100g – 120g of crab meat (fresh or pasteurized)
1 large pak choi or Chinese cabbage
3 garlic cloves
2 small spring onions
Handful of fresh parsley
1 tbsp of corn flour
1 slice of toasted brown bread (Blend to make homemade bread crumbs)
1 small fresh chili (finely chopped)
2 tbsp of cold pressed rapeseed oil
1 tbsp of good quality sweet chili sauce.
3 lemon wedges for garnish
Wash the pak choi thoroughly to remove any sand on the base of the vegetable.
Clean the spring onion by removing any withered leaf.
Cut both the pak choi and the spring onion into chunks
Remove the skin from the garlic and put everything in a food processor and blend into rough consistency
Now add the egg, corn flour, and the bread crumbs. Mix the mixture together with a spoon. Add the finely chopped chili.
Now mix everything together until it binds nicely. If it is still stodgy, add some more breadcrumbs. This is will absorb the excess liquid in the mixture
Using your hands and a spoon, scoop a spoonful into your palm and make it to a bite size piece and
continue until the mixture is finished.
In a hot pan, add the oil and shallow fry the crab cakes for about a minute and a half on both sides over a medium heat. If the temperature is too high the crab cake will start to burn without cooking through. The crab cakes have to be crispy on both sides. When completely brown on both sides, set aside.
These can be served with salads or on their own with sweet chili sauce
Shop for your crab meat here