Crab- cakes are a great hit at any gathering... They may be served as a starter or a main course and in the rare case of leftovers I make a chowder with mashed potatoes, chicken stock, a little 1/2 and 1/2 (single cream) and a rich grilled or slow roasted corn. Some would prefer the cilantro and onion left out of the mix but I think these ingredients add deeper flavor and bring it all together..you may also add cayenne and turmeric but I prefer to add a little saffron to the rice when I serve the cakes with basmati and greens
- ½ kilogram picked crab (claw meat)
- 1 diced red onion
- ½ large green bell pepper (or red - diced)
- 250 millilitres mayonnaise
- 1 medium egg
- 1 teaspoon salt
- 500 millilitres dried breadcrumbs
- 63 millilitres roasted sweetcorn
- 1 bunch cilantro
Crab Cakes is a community recipe submitted by Sidbits and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
I like to use Alaskan King crab for this recipe but any good quality meat will work..look for shells in final pick.
I like to serve these over organic greens with basmati rice and a good remoulade or wasabi dip