American crab cakes

Name: American crab cakes
Prep time: 55 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: Serves 4-6
Cuisine: United States
Ingredients: lemon wedges, to serve; 3 tablespoons fresh breadcrumbs; ½ teaspoon Dijon mustard; 1 egg, beaten; 200 g (6½ oz) seasoned flour, sieved, for coating; 100 g (3¼ oz) fresh breadcrumbs, for coating; 60 g (2 oz) Parmesan, grated, for coating; 2 eggs, beaten, for coating; oil, for deep-frying; 2 cloves garlic, crushed; 1½ tablespoons grated fresh ginger; 1 small red capsicum (pepper), halved, seeded and cut into cubes; 1 small red capsicum (pepper), halved, seeded and cut into cubes; 8 spring onions, finely chopped; 480 g (15 oz) white crab meat, drained well if frozen; 2 teaspoons Tabasco; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons vegetable oil; 2 cloves garlic, crushed; 1 onion, finely chopped

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Seafood

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

Americas
United States
Starter
Fish course
Lunch
Pescatarian
July
Summer

Method

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.