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There are a lot of crab cake recipes out there, that I don’t deny, but there’s a reason for this: people really love eating them. So why resist? Why hold back? These are simple to make, and I like them at any temperature – though as with most everything else here, they sit well under a loose covering of foil in a low oven – which is even better.
Note: I always buy organic brown rice flour at the health-food shop, but if you can’t find that, then use ordinary rice four. Similarly, if you can’t locate wasabi, use English mustard.... Read more.
Trim the spring onions and roughly chop them, peel the clove of garlic, and put both into a food processor and blitz until finely chopped
Add the other ingredients, apart from the oil, and process again until all has mixed together into a rough paste
Or you can chop finely by hand and mix in the other ingredients
In a large frying pan, heat 5mm of oil (vegetable or ground nut)
As soon as a little bit of mixture sizzles when it is dropped in, you’re ready to fry
Drop teaspoonfuls of crab mixture into the hot oil, and fry until golden brown and crispy all over
Cool about 10 at a time so that you can turn them quickly and the oil temperature doesn’t drop too much
Drain the cooked crab cakes on kitchen towel and then transfer to a plate for serving
I’d kill for these at a party.
Recipe from FEAST by Nigella Lawson, published by Chatto & Windus
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