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Mini Crab Cakes

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.

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  • 4 spring onions

  • 1 Clove Garlic

  • 500 g white Crabmeat

  • 2 teaspoons Rice vinegar

  • 2 teaspoons Tamari or Japanese Soy sauce

  • 2 teaspoons Wasabi

  • 65 g brown Rice flour

  • vegetable oil for frying


  • 1.

    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

  • 2.

    Add the other ingredients, apart from the oil, and process again until all has mixed together into a rough paste

  • 3.

    Or you can chop finely by hand and mix in the other ingredients

  • 4.

    In a large frying pan, heat 5mm of oil (vegetable or ground nut)

  • 5.

    As soon as a little bit of mixture sizzles when it is dropped in, you’re ready to fry

  • 6.

    Drop teaspoonfuls of crab mixture into the hot oil, and fry until golden brown and crispy all over

  • 7.

    Cool about 10 at a time so that you can turn them quickly and the oil temperature doesn’t drop too much

  • 8.

    Drain the cooked crab cakes on kitchen towel and then transfer to a plate for serving

  • 9.

    I’d kill for these at a party.


Recipe from FEAST by Nigella Lawson, published by Chatto & Windus

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Posted by BL14Report
super super easy and terrific even the kids liked them