Crab cakes are a classic seafood snack that combines delicious crab meat with mashed potatoes (or breadcrumbs), eggs and spices to create a cake-like dish with a crispy skin and a tender inside. Usually served with yogurt sauce, homemade hot sauce, or sour vinaigrette, it can be served as an appetizer or as a main course. Rich in flavor and easy to make, crab cakes are ideal for special occasions and family gatherings.
Ingredients and dosage
🔸 Cooked crab meat: 200 grams, torn into small pieces
🔸 Mashed potatoes: 1 cup (or about half a cup of breadcrumbs)
🔸 Eggs: 1 (to help shape the crab cakes)
🔸 Onion: half, finely chopped
🔸 Coriander: 1 tablespoon, chopped
🔸 Fresh parsley: 1 tablespoon, chopped
🔸 Lemon: half, juiced
🔸 Salt, black pepper: to taste
🔸 Olive oil or butter: to taste (for frying)
Dipping sauce is recommended
🔸 Yogurt sauce: 1/2 cup Greek yogurt, 1 teaspoon lemon juice, a pinch of salt and chopped vanilla
🔸 Vinegar sauce: 2 tablespoons hot sauce, 1 tablespoon balsamic vinegar, a pinch of olive oil
Cooking tools
🔸 Mixing bowl
🔸Frying pan.
🔸Spatula.
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| Crab Cakes: Crispy Outside, Tender Inside with Classic French Flavors |
Steps:
1. Prepare the mixture
In a mixing bowl, add the crab meat, mashed potatoes (or breadcrumbs) and chopped onion. Crack in an egg, add chopped cilantro, parsley, a pinch of salt and black pepper, squeeze in a little lemon juice to taste and mix gently to form a sticky pie-like dough.
2. Make a pie shape
Divide the mixture into small balls and gently press them with your hands into small cakes about 2 cm thick. Adjustable in size, the patties are better for appetizers and the flatbreads are better for the main course.
3. Fry the crab cakes
Heat a small amount of olive oil or butter in a frying pan over medium heat. Place the crab cakes in a pan and fry for about 3-4 minutes on each side until the surface of the cake is golden brown and crispy. Be careful to handle gently when turning over to maintain the integrity of the cake.
4. Serve on a plate
Remove the fried crab cakes and use a kitchen paper towel to slightly absorb the excess grease. Plate the crab cakes with yogurt sauce, homemade vinaigrette or hot sauce and add layers to your taste. The crab cake can be enjoyed as an appetizer with a refreshing salad or steamed vegetables, or it can be served with a lemon wedge, squeezed in a little lemon juice to further enhance the flavor.
Cooking skills
🔸 Mix the proportion: Appropriate amount of mashed potatoes or breadcrumbs to ensure that the dough is sticky and does not fall apart easily, helping the cake to form.
🔸 Frying oil temperature: Frying over medium heat, too high oil temperature will make the skin brown too quickly and the inside is not ripe.
🔸 Dipping pairing: Yogurt sauce balances the oiliness, and hot sauce and vinaigrette add layers of flavor.
Possible problems and solutions
🔸 Crab cakes spread easily: add mashed potatoes or breadcrumbs to help the dough stick.
🔸 Oily surface of the cake: After frying, you can use a kitchen paper towel to absorb excess grease to keep the taste fresh.
🔸 The cake is not enough to taste: you can marinate the crab meat and mashed potatoes in advance, add spices and lemon juice and marinate for 10 minutes to enhance the flavor.
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| Crab Cakes: Crispy Outside, Tender Inside with Classic French Flavors |