Crab Cake Recipe

This crab cake recipe is quite involved, but if you use fresh crab meat, you can almost smell the sea ;-)

Use fresh crab if you can get it - if you don't know how to dress a crab, then ask for them 'dressed' or click here for instructions to dress it yourself.

Crab Cake Recipe
2 medium crabs - dressed
3 tspns chilli sauce
3 tbspns dry sherry
1 tspn english mustard
1 tspn worcester sauce
4 tbspns mayonnaise
grated rind and juice of 1 lime
6 spring onions (scallions) finely chopped
3 tbspns fresh chopped parsley
1 tbspn fresh chopped coriander
8 oz (225g) fresh white breadcrumbs
flour
1 egg - beaten
oil for frying

Put the crab meat into a large bowl.

Stir in the chilli sauce, sherry, mustard, worcester sauce, mayonnaise, lime rind, juice, spring onions, parsley, coriander and half the breadcrumbs.

Divide the mixture into 8 and form into round cakes.

Roll the cakes in the flour and set aside in the fridge for about 30 minutes.

Dip the cakes in beaten egg and then coat in breadcrumbs.

Fry about 5 minutes each side until golden.

Serve with Roasted Red Pepper Sauce and Green Sauce and a mixed salad.

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