Savouries
Crab Cakes with Mixed Herbs
It depends on the size you shape your patties into as to how many you will get out of this mixture.
Ingredients
1½ oz true free crackers or wheat free breadcrumbs (40 g)
1 lb crab meat (450 g)
1 egg – beaten
1 tablespoon lime juice
1 dessertspoon Soy sauce
1 dessertspoon mixed herbs
1 teaspoon mustard powder
3 spring onions - chopped
1 dessertspoon wheat free flour (to sprinkle over plate)
2 tablespoons goat’s butter or oil
Salt & pepper
Method
Place the crab meat into a bowl and lightly fork through but do not crush the meat as you want some whole pieces to remain.
Add the wheat free breadcrumbs to the mixture, or if using crackers place the crackers into a freezer bag and then seal securely and crush the crackers using a rolling pin, and then add them to the crab meat. It is best to add the crushed crackers to the crab meat a few at a time as you may not need them all.
Break the egg into a separate bowl adding the mustard, lime juice, soy sauce, mixed herbs, spring onions and a little salt and pepper. Give everything a good whisk and then fold this mixture into the crab meat.
Shape the mixture into balls and slightly flatten. Put them onto a lightly floured plate and then cover them and pop them into the fridge to slightly cool before cooking.
Frying the crab cakes
Place the goat’s butter or oil in a deep pan and heat through. Add the patties in small batches cooking each pattie for around 3-4 minutes each side.
Remove cooked patties to a warmed plate and keep in the oven on a low heat so they do not get cold while preparing the remaining patties.
My sweet plum and chilli sauce is a lovely accompaniment.