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Tuesday, October 6, 2015,11:15 AM by
Ponmathi Srilekha.S

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CRAB CAKES

Serves :
4

Preparation Time :
50 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Beat one egg with the scallions, parsley, salt, mayonnaise, mustard, horseradish, capers, pepper, and cayenne pepper in a bowl.
  • Stir in the crabmeat to the egg mixture, cover and chill for at least 20 - 30 minutes.
  • Beat the balance eggs with the milk in a shallow bowl. Add in the flour and breadcrumbs onto separate plates.
  • Shape the crabmeat mixture into equal sized balls and form into patties.
  • Dust a crab cake with flour on both sides. Dip into the egg mixture, then pat the breadcrumbs onto both sides. Cover and chill for at least half an hour.
  • Melt 2 tablespoons of the butter with oil in a large skillet. Add as many crab cakes in batches and cook for 2 minutes on each side or until golden brown and crisp.
  • Remove the crab cakes from the skillet with a slotted spoon and drain on paper towels.
  • Transfer to a low oven to keep warm. When the crab cakes are cooked, serve with lime wedges.

INGREDIENTS

  • 500 grams cooked fresh crabmeat, picked over, or thawed and patted dry if frozen
  • 100 ml milk
  • 75 grams all-purpose flour
  • 150 grams fine dried white breadcrumbs
  • 4 eggs
  • 2 scallions, finely chopped
  • 45 grams mayonnaise
  • 1 tablespoon bottled grated horseradish
  • 1 tablespoon bottled capers, rinsed, drained, and chopped
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Cayenne pepper, to taste
  • 75 grams butter, for pan-frying
  • 1 tablespoon Dijon mustard
  • IDHAYAM sesame oil, for pan-frying
  • Lime wedges, to serve

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