Best Ever Crab Cakes-with Lemons

Crabcakes are alike our local Malay cuisine “Kentang Bergedil” where mashed potatoes are mixed with cooked meat to form a mini cake as a delicacy.

Some prefer to have crabcakes because it is seafood flavored while others prefer to have Kentang Bergedil for the chicken or beef flavor.

 

I had never try on crabcakes before and this attempt to make this Crabcake recipe was a challenge to me.

 

The basic crabcake ingredients are some cooked crab meat where you can buy from the hypermarket or the wet market.

If you can’t get crabmeats, you could opt for live or raw crabs and request the monger to slaughter the crabs, scrap out the meats for extra few dollars.

Alternatively, you could buy crabsticks that are sold in small packets in the frozen department store but you might not obtain the real crab flavor because it is made from flour and crab seasoning.

 

Besides the crabmeats, you will need a mixture of eggs and lots of boiled potatoes to combine into a ball shape before you flatten each cake and coated with breadcrumbs.

 

There are a few types of potatoes sold in the market.

Here, I had used USA potatoes because these potatoes cooked faster than the locals and the texture of the potatoes are simply soft and mushy.

This is an ideal ingredient for mashed potatoes.

 

Breadcrumbs is the next ingredient.

You can buy a packet of breadcrumbs at the store which are actually toasted white breads, crushed into brittle pieces.

Breadcrumbs are alike flour, you need to coat them onto the crabcakes in order to bind them well so that the cakes do not break into pieces when deep fried in the wok or baked in the oven.

Alternatively, you could replace breadcrumbs with NESTUM cereal or instant cooking oats for a healthier option.

 

 

 

Crab Cakes recipe

 

Ingredients:

• 1 clove garlic- chopped
• 1 stalk spring onion- chopped
• 2 tbsp chopped red pepper bell ( capcium-remove seeds)
• 1 egg beaten
• 5 tbsp mayonnaise
• 1 tbsp chopped parsley
• 450g fresh white crabmeat-chopped
• 110g breadcrumbs
• 1 lemon juice-squeezed
• Salt and pepper to taste
• Olive oil for frying
• Sour cream and chopped chives and vegetable salad for side dish

 

 

Method of making:

• Either use a mortar or a food processor, crush together garlic, spring onions and red pepper ( capcium) into a fine paste.
• In a mixing bowl, stir in egg, mayonnaise, crabmeat, parsley and half of the breadcrumbs together. Mix until all ingredients are combined well.
• Add in squeezed lemon juice, salt and pepper to taste.
• Then use a tablespoon to form crab meat cakes, make around 8-10 cakes, in circle shape,alike burger patty.
• Lightly coat the crabmeat cakes with the remainder breadcrumbs.
• Wrap with plastic cling, chill in the fridge for 1 hour to stiffen them.
• In a non stick frying pan, heat up with olive oil.
• You can use butter if you desire for a buttery flavor.
• Add in 3-4 crabcakes in the pan, give some spaces in between them.
• Cook around 5-8min, then flip to the uncooked side.
• Cook until both sides are golden brown and crispy.
• Remove the crabcakes, transfer to kitchen paper towel to absorb excess oil.
• Serve warm with side dishes; sour cream, chopped chives and vegetable salad.

 

Written by peachpurple

photo taken by pixabay

Article checked by plagium

 

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