Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/4 ounces crab sticks finely chopped; 1 shallot finely chopped; 1 garlic clove finely chopped; 1 potato; 2 eggs; 2 1/2 tablespoons flour without yeast; 2 tablespoons fresh coriander; 1 teaspoon dijon mustard; 1 lime; 2 tablespoons butter; salt to taste; pepper to taste; mustard to taste

Servings: persons

5 1/4 ounces crab sticks finely chopped
1 shallot finely chopped
1 garlic clove finely chopped
1 potato
2 eggs
2 1/2 tablespoons flour without yeast
2 tablespoons fresh coriander
1 teaspoon dijon mustard
1 lime
2 tablespoons butter
salt to taste
pepper to taste
mustard to taste

1
In a bowl, place the crab, shallot, and garlic, and stir well.
2
Add the remaining ingredients, leaving the flour to add last: Mix everything well, and refrigerate for about 15 minutes.
3
Heat a non stick pan, add a little butter, and let it melt.
4
Use a spoon to form small balls with the mix, and place them in the pan. Brown on one side, and then turn over carefully to brown the other side.
5
Continue this process until you run out of dough.
6
Serve with lime wedges, fresh coriander, and tomato rice.

221

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: 5 1/4 ounces crab sticks finely chopped, 1 shallot finely chopped, 1 garlic clove finely chopped, 1 potato, and more.

Yes, Crab Cakes 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 Cakes

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