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

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
Fish course
Lunch
Starter
Pescatarian
Summer
July

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.

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