Crab cakes. We all love them. Crunchy, salty, chunks of white, sweet crab meat bursting with flavors in your mouth.
Pan Fried Crab Cakes
Crab cakes are perfect finger-food, or can even be served as a main dish. This recipe, I have tweaked a couple of times before getting it right. It isn’t difficult to make good crab cakes, however awesome crab cakes are not easy at all, it takes the right proportion of crab to non-crab ingredients, though strictly speaking it must be at least 90% crab for it to be considered a decent crab cake. Your pre-fry mixture must not be too wet as well if not your crab cake won’t hold and it won’t have the right crunch.
For this recipe, I have decided to use a mixture of egg and potato as the binding component in the crab cake. The reason for adding potato instead of using pure eggs is the fact that we all know what happens when you fry potato. You get awesomeness (think french fries). Trust me, I tried both.
Pan-Fried Crab Cakes
- 250g Cooked White Crab Meat, the best you can get
- 2-3 Cloves of Garlic, finely minced
- 1 Bunch of Coriander & Parsley each, finely chopped
- 1 Free-Range Egg
- 1 Small Sized Potato, boiled and mashed
- 2 tbsp of Regular Breadcrumbs or Panko
- 1 tbsp of Soy Sauce
- 1/2 tsp of Paprika
- Dash of Lemon Juice
- Black Pepper
1) Mix everything together in a mixing bowl thoroughly. Sit it in the fridge for 30 minutes.
2) Heat pan with enough oil to cover the base of the pan. Shape mixture to desired size and drop them in the pan gently, on medium low heat.
3) On first flip, gently flattened crab cake with potato masher. Do this real gently. Any excess liquid should be squeezed out of the crab cakes now. (This step is important, you want your crab cakes to be juicy but not disgustingly wet on the inside, and the outside to be dry enough to have a thick crunch)
4) When both sides are golden brown, plate.
Serve with tartar sauce or thai sweet chilli sauce. Or simply sprinkle some lemon juice or malt vinegar and enjoy!
Now, Mess Up Thy Kitchens!