Food & Drink

How To Cook Crab Cakes

National Chef of the Year 2011 Frederick Forster shows how to make moist, succulent crab cakes flavoured with coriander, spring onion, chili and creme fraiche. These cakes are colourful and taste just as vibrant. Enlarge

How To Cook Crab Cakes

National Chef of the Year 2011 Frederick Forster shows how to make moist, succulent crab cakes flavoured with coriander, spring onion, chili and creme fraiche. These cakes are colourful and taste just as vibrant.

Prep:
10m
Cook:
5m
Total:
15m
Serves:
2
Temp:
170° c  -  340° f

Ingredients

  • 200 g white crab meat
  • 3 spring onions, sliced
  • 1/4 chili, diced
  • 1 tsp coriander, chopped
  • 1 tsp creme fraiche
  • 3 tbsp double cream, reduced
  • 1 tbsp flour
  • 1 egg, beaten
  • 50 g breadcrumbs

Step 1: Make The Crab Cake Mix

Add 200g crab meat, along with 3 sliced spring onions, 1/2 diced chilli, 1 tsp coriander, 1 tsp creme fraiche, 1 tbsp lemon juice and 3 tbsp reduced double cream. Mix well.

Step 2: Mould

Place your crab cake mix into molds. Remove and dust the cakes with 1 tbsp flour on both sides. Dip the crab cakes into 1 beaten egg and coat well. Add to 50g breadcrumbs. Place in the fridge for 10 minutes

Step 3: Pan Fry

Place the crab cakes onto a heated pan with a small amount of olive oil. Cook until the crab cakes are golden brown on each side. Flip after 25 seconds or so per side.

Step 4: Oven Cook

Once the crab cakes have a nice crust on each side, place in the oven for 3-4 minutes at 170C. Remove from the oven and place onto a plate. Garnish with a dash of olive oil. Top with a dollop of creme fraiche, some chopped parsley, coriander and diced chili. Serve.