Crab Cake Recipe
A simple recipe using fresh, seasonal, sustainable crab
Servings: 2
Calories: 632kcal
Ingredients
- 200 g white crab meat prepared
- 100 g ricotta
- 2 tbsp Parmesan
- 2 tbsp chives finely chopped
- 2 slices white bread crusts removed, made into breadcrumbs
- 1/2 tsp fennel seeds ground
- 1 lime zest of
- 1/4 tsp cayenne pepper
- 100 g panko breadcrumbs to coat
- 1 egg beaten
- 1 tbsp butter
- 2 tbsp sunflower oil
Instructions
- Mix all the ingredients, except the panko breadcrumbs, butter and sunflower oil together in a bowl.
- Using wet hands, shape the mixture into four crab cakes. Place in the fridge for two hours to firm up.
- Take out of the fridge and roll in the panko breadcrumbs to thoroughly coat.
- Put them back in the fridge for at least another hour before cooking.
- Remove from the fridge 15 minutes before cooking. Melt the butter and heat the sunflower oil in a large frying pan, giving plenty of room for the four cakes.
- Bring to a medium heat and fry the cakes for about 10 minutes on each side, turning down the temperature if they look like burning.
- Serve immediately with your choice of salad or vegetables.
Nutrition
Calories: 632kcal | Carbohydrates: 50g | Protein: 35g | Fat: 32g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1497mg | Potassium: 412mg | Fiber: 3g | Sugar: 5g | Vitamin A: 696IU | Vitamin C: 9mg | Calcium: 376mg | Iron: 4mg