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Crab cakes


Preparation : 20 min Resting : -
Cooking : 10 min Equipment :
Difficulty :
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for Serves 6 :
240 g of crabmeat
3 rusks
2 tbsp of mustard
1 botte de persil 
2 tsbp of mayonnaise 
45 g of butter 
2 eggs
2 pinches Cayenne pepper
2 tsbp of Worcesteshire sauce
homemade breadcrumbs, salt
To make the homemade breadcrumbs
1Cut the bread into 2-cm slices and leave to go stale.
2Put the bread in the main bowl with the metal blade (process in several batches for a better end result).
3Process for 2 minutes.
4For more flavoursome breadcrumbs, open the lid, add a selection of dried herbs (thyme, sage, rosemary, summer savory, etc.) and pulse a few times.
5Store in an airtight container.To make the crab cakes
6Make the mayonnaise according to the recipe, halving the amounts.
7Break the rusks and put them in the main bowl with the metal blade.
8Process until the rusks have been reduced to a fine crumb, then add the parsley, Worcestershire sauce, mustard and mayonnaise.
9Introduce the eggs via the feed tube while the machine is still running. Add the crabmeat and pulse a few times to combine.
10Season generously - the cakes must not be bland.
11Shape the mixture into cakes measuring 3 cm across. Refrigerate for 30 minutes.
12Roll the cakes in the breadcrumbs, heat the butter in the frying pan and cook the cakes for about 2-3 minutes on each side or until golden.
Chef’s tip

serve with lemon slices and green beans or a green salad


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