Time | Servings | Difficulty |
---|---|---|
00:30 | 1 | Easy |
Introduction
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Crab cakes are typical American crab croquettes. These are melt-in-the-mouth croquettes that can be eaten as an appetizer or as a main dish accompanied by a salad. Change of scenery guaranteed.
1 portion makes between 7 and 8 crab cakes.
The extra thing:
- It’s even better served with tartar sauce or with lemon juice.
- You can bread them more: coat with egg white then roll in breadcrumbs (bread or tempura) or flour.
- For a spicier taste, you can add a little Cajun spice blend or chili.
Ingredients
200 g crab meat égoutée | |
0.5 red bell pepper | |
1 shallot | |
1 clove of garlic | |
1 tbsp oregano | |
2 tbsp mayonnaise | |
1 egg | |
80 g savory crackers (TUC) |
Instructions
1
Finished
|
Peel and chop the garlic and shallot, set aside. Chop the bell pepper and set aside.
Crumble the biscuits to obtain a more or less homogeneous powder. To book. |
2
Finished
|
Mix the egg, mayonnaise and mustard together in a bowl to obtain a homogeneous and creamy texture.
Pour the crab, shallot, garlic and pepper into the salad bowl. Mix then add the crumbled biscuits. Mix everything by hand or with cutlery and adjust the seasoning. |
3
Finished
|
Form balls 5-6cm in diameter, refrigerate 30 to 40 minutes so that they hold together well.
|
4
Finished
|
Heat a skillet over medium heat containing a little oil (not too much, just enough not to stick).
When the pan is hot, place a meatball and flatten it to form croquettes. Renew the operation until exhaustion. Cook for about 5 minutes on each side to obtain an even golden color. |
5
Finished
|
Place on absorbent paper.
To serve. |





