| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
servings
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Ingredients
- 1lb/454g crab meat preferably lump or super lump
- 2 tbsp Butter
- 2oz/60g red onion finely chopped
- 2oz/60g celery finely chopped
- 2 pinches Coarse Salt
- 2 pinches Ground Black Pepper
- 1 clove garlic peeled
- 2 tbsp chopped parsley
- 1 large egg
- 3 tbsp mayonnaise
- 1 tsp prepared mustard
- 1 tsp lemon juice
- 1/4 tsp smoked paprika
- 1/2 tsp Coarse Salt
- 1/4cup/30g plain breadcrumbs
- Vegetable Oil for shallow frying cakes
- lemon wedges to serve on the side
Ingredients
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Instructions
- Drain crabmeat well, if using from a can. Heat up a pan and add butter. Sauté onions, celery, 2 pinches of salt and pepper until golden. Grate garlic onto vegetables and stir, cook for another minute. Remove from pan and set aside to cool.
- To a bowl, add egg and beat well. Add mayonnaise, mustard, lemon juice and mix well. Add cooled vegetables and mix. Add salt, paprika, parsley and mix. Add breadcrumbs and mix. Gently fold in crab meat. Chill this mixture in the fridge for one hour.
- After one hour, form mixture into 5 or 6 cakes gently with your hands. Heat up a seasoned cast iron or non-stick pan and pour in a few tablespoons vegetable oil to coat bottom of pan. Fry cakes a few minutes on both sides until golden brown. Remove from pan and serve with lemon wedges.
Recipe Notes
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