( SERVES 4 )
You would never imagine cans of crab meat could work so well – even “non-seafood lovers” devour these with enthusiasm.
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|2 cans||Canned crab meat|
|⅔ cup||Panko breadcrumbs|
|2 tbsp||Dijon mustard|
|1 to taste||Salt & freshly ground pepper|
|2||Spring onions, finely chopped|
|2 tbsp||Fresh parsley, finely chopped (optional)|
|1||Lemon, zest of half, jall of the juice|
|1 to fry||Oil|
|1||Lemon, wedges to serve|
- Combine everything except the cooking oil and lemon for garnish. Mix together well and form into fritters with wet hands.
- Place in the fridge for a minimum of 30 minutes to rest. It’s also a chance for the breadcrumbs to absorb any excess crab juice.
- Shallow fry on a medium heat for a few minutes, only once on each side. Place on a plate layered with kitchen towels after cooking.
- Squeeze lemon juice over the fritters. Serve warm.
Cook's tips: We like to use olive oil for the frying, but any neutral oil will do. Panko breadcrumbs are Japanese-style crumbs and are available in supermarkets nationwide.
Annabelle recommends: Sealord Crab Meat Having several cans of this gem in your pantry makes the crab cakes so easy to prepare. Even scattered over a salad, this crab meat is a test kitchen favourite and a staple pantry product.