Golden Pescatarian Crab Cakes Recipe

About this recipe

These crispy and flavorful crab cakes are perfect for a satisfying dinner. Made with fresh backfin crabmeat and a blend of spices, they are a delightful treat for seafood lovers.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 350G Natoora Large New Season Unwaxed Lemons
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• 227G Slap Ya Mama 'Original' Cajun Seasoning, 227G
• - Ktc Vegetable Oil
• - Kikkoman Soy Sauce
• - Chings Red Chilli Sauce
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. In a large bowl, combine 2 lb backfin crabmeat, 1 tsp bay seasoning, 2 tbsp finely chopped onion, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp chopped parsley, and the juice of 1 lemon. Mix gently to combine.
2. 2. Cover the mixture and refrigerate for at least 1 hour to allow the flavors to meld.
3. 3. Prepare your cooking station with 1 cup bread crumbs in a shallow dish, an egg wash made by beating 2 eggs with 1/4 cup milk, and a pan with hot cooking oil for frying.
4. 4. Shape the crab mixture into small cakes or balls, about 2 inches in diameter.
5. 5. Dip each crab cake into the egg wash, ensuring it is fully coated.
6. 6. Roll the coated crab cakes in the bread crumbs, pressing gently to adhere.
7. 7. Heat cooking oil in a deep frying pan over medium heat. Fry the crab cakes in batches for 3-4 minutes on each side, or until golden brown and crispy.
8. 8. Remove the crab cakes from the oil and drain on a plate lined with paper towels.
9. 9. Serve the crab cakes warm with a wedge of lemon or your favorite dipping sauce.