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Crab Cake Delights
Mix all the ingredients for the crab cakes together. Choose the size of cake you prefer, either large or medium.
Form into 12 patties for medium sized cakes, or 6-8 for larger cakes; cover and chill for 30 minutes.
Gently pan-fry the patties with 2 tablespoons of vegetable oil at a medium heat until both sides are golden. Drain excess oil on absorbent paper.
To serve the cakes, place some green salad on the bottom of each bun, if using. Add a crab cake, some sour cream and top with the other half.
- For the Crab Cakes:
- 250g brown crab meat
- 250g hand picked white crab meat
- 1 egg
- 2 spring onions, thinly sliced
- 1 cup crushed cream crackers
- 1/4 cup mayonnaise
- 1/2 teaspoon black pepper
- 1 cup soft, fresh breadcrumbs
- 1/2 cup vegetable oil
- For Sliders (optional)
- 12 floured rolls (split)
- Green salad
- Sour Cream or Creme fraiche
Publication Date: January 28, 2015.