Crab Cake Bites
(2 votes)
(2 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the relish
- 3 Tbsps olive oil
- 2 cloves garlic cloves (finely chopped)
- 2 ⅔ cups Tomatoes (seeds removed and roughly chopped)
- 2 sprigs parsley (leaves finely chopped)
- 2 sprigs Basil (leaves finely chopped)
- For the crab cakes
- 1 ⅔ cups potatoes (peeled and cut into chunks)
- 3 cups white Crabmeat
- 1 egg yolk
- Lime juice (from 1 lime)
- flour (for dusting)
- 2 eggs (beaten)
- 3 cups panko breadcrumbs
- Oil (for deep frying)
- To garnish
- 1 sprig Basil (leaves finely shredded)
Preparation steps
1.
To make the relish, heat the oil in a pan and gently fry the garlic until softened. Add the chopped tomatoes and cook for 5 minutes. Remove from the heat, stir in the parsley and basil, season with salt and pepper and let cool.
2.
To make the crab cakes, boil the potatoes in salted water for about 15 minutes or until tender. Drain well and mash until smooth.
3.
Mix the mashed potato with the crab meat, egg yolk and lime juice. Season with salt and pepper and chill for 15 minutes.
4.
Shape the mixture into round patties and dust with flour. Dip into the beaten egg and roll in the panko breadcrumbs.
5.
Fill a deep pan with oil to a depth of about 5 cm. Heat until smoking then gently lower the crab cakes into the pan and cook for about 5 minutes or until golden brown. Drain on kitchen paper.
6.
Serve the crab cakes with a little tomato relish on top and garnish with the shredded basil leaves.
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