Crab meat cakes

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Crab meat cakes is definitely one recipe for young members of the family who like flavourful fish cakes. They may even help you make some fish-shaped cakes. There are more than 4000 species crab, a crustacean notable for its sideways walk, claws and armoured shell. Crab claws yield sweet, dense white meat similar to lobster meat, while the flesh from under the hard upper shell is soft, rich and brown. Crab liver is considered a delicacy. Male crabs tend to have larger claws and more white meat. However, the females sometimes contain coral – a flavoursome red roe. Fresh crabs should feel heavy for their size. You can buy a crab live and boil it yourself; alternatively, ask your fishmonger to kill it for you, or buy it ready-cooked. If buying cooked crab meat, it’s much easier to buy it already out of its shell. Hand-picked crab meat consistently has the best flavour. Cooked crab meat can be bought in cans too, but the flavour is not as good as that of fresh crab meat.

Ingredients:

30 ml / 2 tbsp mayonnaise

2.5 – 5 ml mustard powder

1 egg, lightly beaten

45 ml / 3 tbsp chopped fresh parsley

4 spring onions (scallions), finely shopped

50 – 75 ml dried breadcrumbs

chopped spring onions (scallions), to garnish

450 g canned crab meat

Tabasco sauce

salt, ground black pepper and cayenne pepper

sunflower oil, for frying

Preparation:

Put the crab meat in a large bowl and stir in the mayonnaise with the mustard and egg. Season to taste with Tabasco, salt, pepper and cayenne.

Stir in the chopped parsley, spring onions, if using, and 50 g of the breadcrumbs. The mixture should be just firm enough to hold together; you may need to add some more breadcrumbs.

Divide the mixture into eight portions, roll each into a ball and flatten slightly to make a thick flat disc. Spread out the crab cakes on a platter and put in the refrigerator for 30 minutes before frying.

Pour the oil into a heavy pan to a depth of about 5 mm. Cook the crab cakes, in two batches, until golden brown.

Drain on the kitchen paper and keep hot. Serve with a spring onion garnish.