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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From the seafood cooking school Sydney. Ingredients:
2 -3 cooked mud crabs |
1 egg, lightly beaten |
2 tablespoons whole-egg mayonnaise |
3 drops tabasco sauce |
1 tablespoon dijon mustard |
1 dash worcestershire sauce |
1 pinch ground cayenne pepper, to taste |
salt, flakes |
fresh ground white pepper |
1/2 cup fresh breadcrumb (see notes) |
1/2 cup finely chopped flat leaf parsley |
fresh breadcrumb, to coat crab cakes |
clarified butter, for pan-frying |
Directions:
1. Pick meat from crabs.
2. Combine egg, mayonnaise, Tabasco, mustard, Worcestershire sauce, cayenne, salt and pepper in a large bowl.
3. Add crabmeat, breadcrumbs and parsley and mix well, but gently so as not to break up the crab meat too much.
4. Form mixture into 12 balls, place on a plate and refrigerate for 1 hour.
5. In the palm of your hands, flatten balls into discs and coat well with breadcrumbs.
6. Melt clarified butter in a frying pan and fry crab cakes, in batches if necessary, turning once until golden on both sides. Keep warm in a low oven while cooking remaining batches if necessary.
7. Notes: You can use other types of crabs for this recipe, or 500g fresh crabmeat if you don't want to pick your own. Frozen crabmeat won't work as well, as the texture of these cakes relies on the large, succulent chunks of crabmeat. If using frozen crabmeat make sure you drain it well, squeezing to extract as much excess moisture as possible. Make breadcrumbs by pulsing stale bread in a food processor until crumbed.
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