1 bunch spring onions, trimmed, and thinly sliced
2 tablespoons olive oil
500 g/1 lb white crab meat
1 free-range egg yolk, and
1 whole egg, separated
2 heaped tablespoons fresh white breadcrumbs
2 tablespoons each chopped chives, basil, coriander, fennel, or tarragon and parsley
1 to 2 teaspoons Tabasco, or Jalapeno sauce
1 teaspoon Worcester sauce
1/2 teaspoon Angostura bitters
salt
pepper
2 tablespoons mayonnaise
olive oil for frying

PREPARATION:

1. Gently fry the spring onions in olive oil, and then mix the rest of the ingredients, except for the egg white and mayonnaise.

2. Whisk the egg white to firm peaks, fold, together with the mayonnaise into the crab mixture. Shape into cakes, small, large, or medium, depending on how you plan to serve them.

3. Shallow-fry in olive oil, or use a non-stick pan, until golden brown on both sides.

4. Serve with a fresh tomato sauce, salsa or garlic mayonnaise, together with some salad leaves and herbs.

PREP/COOK
INFORMATION:

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 3

Source: Frances Bissell

Submit your own recipe

Print this recipe

DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

e-commerce enabled: click to buy

Get the latest iVillage news on your desktop

About us Privacy Policy Site Map Terms of Service Feedback Member Centre

© iVillage Limited 2000-2008. All rights reserved. | © iVillage inc. 1995-2008. All rights reserved.
iVillage Ltd is a UK company registered in England & Wales (3837269) at 80-110 New Oxford Street, London WC1 1HB

Spicy crab cakes

Very more-ish, these fish cakes can also be made in miniature versions to serve with drinks. It is a fragile mixture, and you may prefer to chill the cakes before frying.

Dish Details:

INGREDIENTS:

PREPARATION:

PREP/COOKINFORMATION:

PREP/COOK
INFORMATION: