Label
All
0
Clear all filters

American crab cakes

Rate this recipe

banner
Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in
Seafood: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

These crispy crab cakes make a perfect light lunch with salad, or you can make lots of small ones to serve as appetizers at a Fourth of July barbecue or as part of a summer picnic.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic

Method

  1. Heat the oil in a frying pan and add the onion, garlic and ginger. Cook for 1 minute, then add the capsicum and spring onion and cook for 2 minutes, or until soft. Transfer to a plate and leave for 20 minutes to cool completely. When cool, stir in the crab meat, Tabasco, parsley, breadcrumbs, mustard and some salt and black pepper. Add the egg and bind together.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title