Recipe: Crab Cakes
Crab cake or crab pattie? who cares what you call it when they taste this good!
Donna, who works in our restaurant sales team is an ex-chef and a very good one at that, so we asked her for her favourite crab recipes and here are the two crab cake ones she handed over.
These crab cakes are really versatile, they will go well with a green salad, coleslaw, noodles, you could pop them in a bun and eat like a burger or serve alone with some sweet thai chili sauce or some of our lovely lemon ketchup to dip them into.
If you can't decide which to make, our crabmeat is freshly picked so you could make up a batch of both and pop them in the freezer and cook them once defrosted. That's the kind of ready meal I would like in my freezer.
Just wait until we can pry her crab thermidor recipe out of her hands!
Thai Crab Patties
- 250g of crabmeat a mix of white and brown meat (2:1)
- 3 spring onions, finely sliced
- 3 kaffir lime leaves, chopped
- 1 fresh red chili or 1/2 teaspoon of dried chili flakes
- 1 tablespoon of lime juice
- 1 tablespoon of fish sauce
- 1 tablespoon of oyster sauce
- 2-3 eggs beaten
- 8 medium prawns chopped (optional)
- Breadcrumbs, panko breadcrumbs if you have any
- Salt and Pepper
Combine the brown crabmeat, spring onions, lime leaves, chili, lime juice, fish and oyster sauces and the prawns if you are using them in one big bowl.
Once it is all mixed up well, add in the white crabmeat and enough of the beaten egg to combine all the ingredients well enough for you to form them into balls.
You can either flatten the balls out into flat patties or roll them into sausage shapes, dip in the remaining beaten egg then roll in breadcrumbs.
The best way to get a nice crispy coating on the crab cake is to pan fry them in a hot pan until they are heated through.
This should make around 8 good sized crab cakes.
Proper Crab Cakes
- 500g potatoes, cooked and crushed
- 500g white and brown crabmeat (2:1)
- 2 lemons
- Handful of fresh parsley, chopped
- 3 spring onions, chopped
- Good pinch of sea salt and pepper
- Olive oil
- A small amount of flour
Add the potatoes, brown crab meat, spring onions, zest of both lemons and juice of one plus the parsley into a bowl and mix well.
Gently stir in the white crabmeat so it is distributed evenly through the mix but there are still nice chunks of crab.
If the mix is a little dry add in a splash of olive oil or some more lemon juice divide the mixture into balls, you should be able to make 10-12 good sized balls of mixture. Flatten them out to crab cake shapes and lightly dust in flour.
Heat up a good sized frying pan and gently pan fry until heated through and nice and crisp.