Crab Cakes

Crab Cakes

Crab cakes are very easy, especially if you buy picked crab meat often available fresh or frozen from the fish market. Alternatively, substitute tinned crab.

Makes: 12 or serves 4  as an entree
Preparation: 10 minutes + mashed potato
Cooking time: 5-10 minutes

Ingredients

500 g (1 lb) cooked crab meat
3 green onions (shallots), finely sliced
1 teaspoon grated fresh ginger
1 red chilli, finely chopped
1 tablespoon finely chopped coriander (cilantro)
1 tablespoon fish sauce
1 teaspoon sugar
mashed potato, made with 440 g (14 oz) potato, 60 g (2 oz) butter and 1/3 cup (2 1/2 fl oz) hot milk
200 g (7 oz) panko breadcrumbs or dessicated coconut
1-2 tablespoons (20 – 40ml) peanut oil
fresh coriander leaves or cucumber slices to garnish

Method

1. Combine all ingredients, except breadcrumbs, oil and coriander leaves and mix well. With wet hands, shape into 12 cakes and roll in breadcrumbs.
2. Heat oil in non stick frying pan over high heat. Cook the crab cakes until it is golden, for about 2 minutes each side. You may need to do this in batches. Drain on paper towel.
3. Serve warm, garnished with a coriander leaf or a thin slice of cucumber, perhaps with an Asian cucumber salad, or try this zucchini salad.

Wine: The citrus characters of a crisp dry riesling are the go here, or a herbaceous sauvignon blanc.

Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)