morsels45

morsels45 said

Crab cakes

More crab than binder, which is the whole argument.

Crab cakes
Photo: Kathleen Conklin, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make crab cakes

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Mostly crab

40 minutes · serves 4 · Medium

What you need

  • 500g white crab meat, picked over
  • 1 egg
  • 3 tbsp mayonnaise
  • 1 tsp mustard
  • 40g cracker crumbs
  • Spring onion
  • Lemon
  • Oil

What you do

  1. 1Pick through the crab for shell with your fingers, in good light. One fragment ruins the lot.
  2. 2Fold — do not beat — the egg, mayonnaise, mustard and crumbs together, then the crab, keeping the lumps whole.
  3. 3Shape into four fat cakes and chill 30 minutes. Warm mix falls apart in the pan.
  4. 4Fry 4 minutes a side in a little oil until dark gold. Lemon over.

Baked

40 minutes · serves 4 · Easy

What you need

  • 500g crab meat
  • Egg, mayonnaise, mustard, crumbs
  • Old Bay or paprika
  • Lemon

What you do

  1. 1Mix and shape as above, then chill.
  2. 2Bake at 220C for 15 minutes on an oiled tray, turning once.