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Are you will still reeling with the merry-making and feasting covering the long weekend?

Well, you can find another weekend of food and fun coming right up.

Give meaty roasts an opportunity with this seafood indulgence of homemade crab cakes.

I used canned swimmer crab claw for convenience.

If you can not become older Bay Seasoning, use a dash of cayenne including a flat teaspoon of cracked pepper.

The most important step is refrigerating the crab mixture not less than a couple of hours and half. This will give it to set so its possible to shape it into patties.

Crab cakes

Ingredients

  • 1 stalk celery (80g), diced
  • 1 red onion (70g), diced
  • 5g fresh dill, chopped
  • 1 tbsp dried parsley flakes
  • 1 tsp Old Bay Seasoning
  • 1 tsp salt
  • 1 tsp Dijon mustard
  • 4 tbsp mayonnaise
  • 100g panko (Japanese bread crumbs)
  • 2 eggs, beaten
  • 450g swimmer crab claw
  • 1 tsp Wocestershire sauce
  • 1 tsp lemon juice
  • 380ml olive oil (or enough to ?cover crab cakes halfway)

Sour cream dip

Ingredients

  • 1 red onion (70g), diced
  • 1 tbsp capers, coarsely chopped
  • 5g fresh dill, chopped
  • ? tsp dried parsley flakes
  • 200ml light sour cream
  • 1 tsp lemon juice

Method (crab cakes)

1. Inside a clean mixing bowl, place celery and onion.

2. Add dill, parsley flakes, Old Bay Seasoning, salt, Dijon mustard, mayonnaise and panko. (Photo)

3. Mix well and add eggs. Mix well.

4. Gently match swimmer crab meat, Worcestershire sauce and lemon ?juice. (Photo)

5. Cover bowl with cling wrap and chill in fridge for 1? hours.

6. Heat deep griddle. Pour in oil and hang up on medium heat.

7. Remove crab mixture from fridge. Require a tablespoon of crab mixture and shape into a patty using a diameter of 5cm and thickness of a single.5cm.

8. Place on frying slice and gently slide it into oil. Turn heat into low.

9. Fry for just two to three minutes or until sides begin turning golden brown.

10. Gently return and fry for ?1? minutes until golden brown. (Photo)

11. Fry four to six crab cakes at this time.

12. Remove from pan as well as put on kitchen paper to drain excess oil.

13. Serve immediately with sour cream dip.

Method (sour cream dip)

1. Place all ingredients in bowl and mix well.

2. Leave in fridge to relax until ready to serve.

(Also Read:?7 Healthy High-Fat Foods Every Woman Needs in Her Diet)

Follow Hedy Khoo (@hedchefhedykhoo) on Instagram to get more detailed culinary adventures.

A form of this story first appeared from the New Paper on December 28, 2017, while using the headline, ‘Hed Chef: Pan-fried crab cakes’.

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