Helen RandellPenny crab cakes
June 2nd 2009 18:41
You might remember a certain fishing expedition that happened around here not too long ago. Well, we cooked, then froze some of the extra crabs that were caught, ready to use the meat any way we saw fit. The time has come to make use of these tasty morsels, so we defrosted the cooked, whole crabs in the fridge and then went about pulling out all their delicious, sweet meat.
Crab cakes felt like the right thing to do, so I mashed up the crab, mixed in some breadcrumbs, some thinly sliced spring onions, a little sweet chilli sauce and an egg. Next I formed the mixture into small rounds, dusted lightly with some more breadcrumbs and then gently fried them.
This quick fix would work just as well with good quality canned crab meat. Remember that the crab has already been cooked, so you don't need to do anything there, it's really just a matter of making a nice, golden coating and heating up the mixture.
Serve with a squeeze of lemon, some good quality mayonnaise or extra sweet chilli sauce if desired.
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Comment by Lara M
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