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Easy Crab Cakes


With Annabelle White

Easy Crab Cakes

Serves 4

Ingredients
2 x 170g cans crabmeat, drained
2/3 cup Panko breadcrumbs
2 large eggs
2 tbsp Dijon mayonnaise
2 spring onions
2 tbsp finely chopped parsley (optional)
1 lemon, juice
1/2 lemon zest
Rice bran oil, for shallow fry
Juice of 1 lemon to serve
Salt and pepper, to season

Method
Combine all ingredients and form into fritters with wet hands.
Place fritters in the fridge for a minimum of 30 minutes to rest and to allow breadcrumbs to absorb any crab juices.
Shallow-fry on a medium heat for a few minutes only on each side.
Place on kitchen towels after cooking and squeeze lemon juice over fritters as you serve them. Serve warm.

(Broadcast 21 August 2012)


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