Crab Cakes
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
42
Spice
63
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Mayonnaise1 tsp
Ground Ginger (powder)1 tsp
Ground White Pepper1
Egg450 g
Crab (lump, picked)3 tbsp
Grapeseed Oil (1 ounce)Directions:
1
In a mixing bowl, mix the mayonnaise, panko, seafood seasoning, ground ginger, pepper and egg until thoroughly mixed
2
Finally, add the crab and blend, being careful not to break up the lumps
3
Let the crab cake mixture refrigerate and bind for 30 minutes to 1 hour
4
Next, portion the crab into 2 ounce cakes and lightly dust with flour
5
Saute over medium heat in a saute pan with grapeseed oil until golden brown on the first side
6
Then flip and repeat on the second side
7
Repeat the process until all the cakes have been cooked
8
Finish with the lemon juice
9
Keep refrigerated and covered