Crab Cakes

Name: Crab Cakes
Prep time: 1 h
Total time: 1 h
Yield: Makes 6 crab cakes
Cuisine: Australian
Ingredients: 15 g spelt flour; ¼ tsp freshly ground white pepper; ½ tsp fine sea salt; 35 g spring onion, finely chopped; 20 g fresh coriander leaves, finely chopped; 30 g red bell pepper, finely diced; ½ tsp Worcestershire sauce; 1 tsp Dijon mustard; generous squeeze fresh lemon; sea salt flakes, to taste; 30 g unsalted cultured butter; 30 g extra virgin olive oil; 100 g Panko breadcrumbs; ½ tsp hot pepper sauce; ½ tsp finely grated lemon zest; 20 g crème fraiche; ¼ tsp cayenne pepper; 500 g cooked crab meat, flaked; 1 large egg, whisked

Preparation info

Makes
6
crab cakes

Difficulty
Easy
Ready in
1 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

500 g cooked crab meat, flaked
1 large egg, whisked
20 g

Oceania
Australia
Main course
Pescatarian

Method

Step 1: Place the flaked crab meat into a bowl. Add the whisked egg, crème fraiche, cayenne pepper, pepper sauce, lemon zest, mustard, Worcestershire sauce, red pepper, coriander and onion into a bowl. Season the mixture with salt and freshly ground white pepper. Sprinkle over the spelt flour and combine gently. Avoid over-mixing to ensure the cakes keep a delicate centre.

Step 2: Divid