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American crab cake, spicy sauce, lemon, green onion |

Brunch, Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

A New England specialty that has changed over time depending on the region.

Note

Ideally, the crab cake should contain chunks of crab, not too fine pieces.

You can replace the crab with shrimp or other firm-fleshed fish or shellfish.

Ingredients

Recipe for 12 tapas

Crabe cake

50 Gr
Japanese breadcrumbs (panko)
60 Ml
Milk
400 Gr
Snow crab meat
0.50 Bunch(es)
Chives
1 Tbsp
Lemon juice
15 Gr
Melted butter
1 Tsp
Dijon mustard
1 Unit(s)
Egg
4 Drop(s)
Tabasco
0.50 Tsp
Worcestershire sauce
1 Unit(s)
Green onion

Breading

1 Cup(s)
Japanese breadcrumbs (panko)

Sauce

120 Ml
Mayonnaise
1 Tsp
Sriracha sauce

Preparation time: 45 min

  • Setting up

    Mix your mayonnaise with a little Sriracha to taste.

    Finely chop the green onion.

    Drain the tin of crabmeat.

  • Crabe cake

    Pour the milk over half the Panko and leave on the counter for five minutes.

    After the five minutes, in a bowl, combine all the ingredients and mix gently so as not to crumble the crab too much.

    Season with pepper, but be careful with salt, as the crab is often already quite salty.

    Shape patties with your hands

  • Finish and cook

    Spread the Panko on a plate, then coat the patties in the breadcrumbs.

    In a hot frying pan with sufficient oil, place your breaded patties, making sure they are nicely browned on both sides.

    Immediately place them on absorbent paper, adding oil if necessary as they cook.

Ideally, the crab cake should contain chunks of crab, not too fine pieces.

You can replace the crab with shrimp or other firm-fleshed fish or shellfish.

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