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Crab Cakes PDF Print E-mail
Written by yorky   
  • 225 gm White crab meat
  • 115 gm Cooked potatoes, mashed
  • 2 tblsp Fresh coriander leaf, chopped
  • 1/2 tsp Mustard
  • 1/2 tsp Ground black pepper
  • 1 Fresh red chili, finely chopped
  • 1 tsp Fresh oregano, chopped
  • 1 Egg, beaten
  • Plain flour, for dusting
  • Vegetable oil
  • Coriander leaf and whole red chilies, to garnish

Mix the crab meat, potatoes, chopped coriander, mustard, pepper, chili, oregano and egg in a large bowl. Cover and put the bowl into the refrigerator to chill for at least 30 minutes.

Shape the crab cakes into rounds on a floured board. Heat a little oil in a frying pan and fry the cakes, a few at a time, until brown on both sides (2 to 3 minutes each side). Remove with a slotted spoon and keep warm in the oven while frying the remaining cakes.

Serve hot with the coriander leaf and red chilies as garnish.

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