Crab Cakes

These hearty cakes have all the yumminess of crab without the effort. Serve with a crisp salad or even as a sandwich.

Serves 2  Prep Time 10 minutes  Cooking Time 5 to 7 minutes

200 grams shrimp, shells removed (approximately 1 cup)
2 tablespoons chopped celery
2 tablespoons chopped carrots
1 tablespoons chopped onion
3 tablespoons heavy cream
salt and pepper to taste
pinch of ground oregano
pinch of paprika
300 grams shredded crab meat (approximately 1 1/2 cups)
Japanese breadcrumbs to coat (about 2/3 cups)
oil for deep-frying

1  In a food processor or blender, place the peeled shrimp and the rest of the ingredients (except the crabmeat and breadcrumbs), and pulse until smooth.

2  Transfer mixture to a bowl, then gently mix in the crab meat. Remember that you want whole bits of crab in the cake so that you can really taste it with every bite.

3  Form into cakes and dredge in the breadcrumbs. Freezing the crab cakes? Do so at this point.

4  Deep-fry until golden brown. Serve with honey mustard sauce or ketchup.


To make Honey Mustard Sauce
Mix together the following: 1/2 cup mayonnaise, 2 tablespoons mustard, 1 1/2 tablespooons honey, and salt and pepper to taste. Keep the sauce in the refrigerator until needed.

Photography by David Hanson │ Props from SM Department Store

• joan Mar 29 2010 @ 09:20am Report Abuse

     

  i didn't know crabcakes are easy to make. thanks for the recipe