Crab Cake Recipe – Eats Now

Name: Crab Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; milk 10 cl.; 2/3 tablespoon vegetable oil; 1 1/4 cups flour; 1/2 packet yeast; 2 teaspoons curry powder; 1 teaspoon turmeric; Espelette pepper; 1/2 teaspoon salt; 3/4 cup grated Parmesan cheese; 1 bunch chives chopped; 1 lemon zest; 7 ounces crab flaked

Servings: persons

3 eggs
milk 10 cl.
2/3 tablespoon vegetable oil
1 1/4 cups flour
1/2 packet yeast
2 teaspoons curry powder
1 teaspoon turmeric
Espelette pepper
1/2 teaspoon salt
3/4 cup grated Parmesan cheese
1 bunch chives chopped
1 lemon zest
7 ounces crab flaked

1
Preheat oven to 400/425 degrees Fahrenheit.
2
In a medium-sized bowl, mix the eggs with the milk and oil.
3
Add the flour and the yeast gradually.
4
Add the spices, salt, cheese, chives, lemon zest and at end, add delicately the flaked crab.
5
Pour the mixture into small muffin molds or in a buttered cake dish pan.
6
Bake for about 25 to 30 minutes if using individual muffin pans, or for about 10 additional minutes for a cake pan.
7
Check if baked by piercing with a knife blade at the center, it should come out barely dry.
8
Serve it with a tomato sauce.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 eggs, milk 10 cl., 2/3 tablespoon vegetable oil, 1 1/4 cups flour, and more.

Yes, Crab Cake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cake

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