Categories
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Crab Cakes |
Yield:4
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INGREDIENTS: |
| 2 tbsp |
mayonnaise |
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| 1/2 - 1 tsp |
mustard powder |
|
| 1 |
egg, lightly beaten |
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| 3 tbsp |
chopped fresh parsley |
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| OPTIONAL |
4 spring onions (scallions), finely chopped |
|
| 1/2 - 3/4 cup |
dried breadcrumbs, preferably home-made |
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chopped spring onions (scallions), to garnish |
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red onion marmalade, to serve |
|
| 1 lb |
canned crab meat |
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Tabasco sauce |
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salt, ground black pepper and cayenne pepper |
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sunflower oil, for frying |
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DIRECTIONS:
- Put the crab meat in a bowl and stir in the mayonnaise with the mustard and egg. Season with Tabasco, salt, pepper and cayenne.
- Stir in the parsley, spring onions, if using, and 1/2 cup of the bread crumbs. The mixture should be just firm enough to hold together; you may need to add some more breadcrumbs.
- Divide the mixture into eight portions, roll each into a ball and flatten slightly to make a thick flat disc. Spread out the crab cakes on a platter and put in the refrigerator for 30 minutes before frying.
- Pour the oil into a pan to a depth of about 1/4 in. Cook the crab cakes, in two batches, until golden brown. Drain on kitchen paper and keep hot. Serve with a sprig onion garnish and red onion marmalade.
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