Eating crab cakes outside at restaurants can be quite pricey and often you have very little crab meat in the crab cakes usually served in the crab's head. However, crab cakes aren't very tough to make. There are so many types of crabs you can choose from in the market like brown, blue or mud crabs. For this batch of crab cakes we used blue crabs which have a very sweet flavour. Besides that, I feel that blue crabs have a sweeter taste.
After killing the crab humanely,mix the core ingredients, onions, spring onions, egg and add the usual seasonings; pepper, salt and sugar. Finally, add a dash of sesame oil to the mix. Here we have 350g of crab meat all picked with love! Don't forget to add the crab juice with the crab meat, but not too much though! You wouldn't want your crab cakes to fall apart!
Prepare the bread crumbs or you can even use crackers which is a faster option. Take a handful of crab meat, roll it around in some flour followed by egg wash and biscuit crumbs! This helps to hold the crab cakes together.
When you're ready to cook, add a dash of olive oil to the pan with a medium heat and cook the crab cakes until they turn golden brown on both sides.
There are many ways to accompany the crab cakes such as lemon, mayonnaise, salsa or just sweet and sour chilli sauce. One of the best things to accompany crab cakes is mango salad because who doesn't love the freshness of fruits to follow a fried dish?
A simple mango salad to put on the side with crab cakes.
Dice the mango and add some onion, spring onions and a dash of fish sauce to the salad. Definitely store the mango salad separately in the fridge before serving it with the freshly pan fried crab cakes.
Crab Cakes:
350g crab meat
1 small onion
Spring onion
1 egg
1 tsp sesame oil
2 tbsp cracker/ bread crumbs
Mango Salad
1 mango
1/2 small onion
spring onion
1 dash of fish sauce
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