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Mini Crab Cakes

Mini Crab Cakes

  • Serves 12 mini crab cakes
  • Prep time 15 minutes
  • Cook time 3 minutes

Nutrition facts

Per serving (1 mini crab cake): Calories 112, Protein 7 g, Fat 6 g, Carbohydrates 8 g, Fibre 0 g, Iron 0 mg, Calcium 18 mg, Sodium 151 mg
Bite-sized snacks that are made—and devoured—in a flash!

Ingredients

  • Chair de crabe
    300 g (⅔ lb) crab meat, chopped
  • Purée de pommes de terre
    125 ml (½ cup) mashed potatoes
  • Oeuf
    3 small eggs
  • Chapelure panko
    375 ml (1½ cups) panko breadcrumbs
  • Huile de canola
    2 l (8 cups) canola or peanut oil

Also needed

  • 15 ml (1 tbsp) fresh dill, chopped
  • 10 ml (2 tsp) lemon zest

Preparation

  1. In a bowl, mix the crab meat with the mashed potatoes, 1 egg, and the dill and lemon zest, if desired. Season with salt and pepper. Form 12 small cakes, using about 30 ml (2 tbsp) of the prepared ingredients for each. Set aside in a cool place.
  2. Prepare two bowls. Beat the remaining two eggs in the first bowl. Pour the panko breadcrumbs into the second bowl. Dip the mini crab cakes into the eggs, then coat them in the panko breadcrumbs.
  3. Heat the oil in a pot or deep fryer until it reaches 180°C (350°F) on a cooking thermometer. Fry the mini crab cakes for 3 to 4 minutes, until golden-brown. Drain them on paper towels.

Side dish idea

Lemon Chives Aioli

lemon-chives-aioli

In a bowl, mix 125 ml (½ cup) olive oil mayonnaise with 3 minced garlic cloves, 15 ml (1 tbsp) lemon juice and 30 ml (2 tbsp) chopped chives. Season with salt and pepper.



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