Crab Meat Cakes

Crab meat cakes are a delicious dish, perfect as an appetizer or as a light second course. Let’s give it an Italian touch through the use of fresh and quality ingredients. Here is the recipe.

Ingredients

• 250 g of fresh or canned crab meat
• 2 tablespoons of mayonnaise
• 1 teaspoon of Dijon mustard
• 1 tablespoon of fresh lemon juice
• 2 tablespoons of chopped green onion (or shallot)
• 1 slightly beaten egg
• 1 tablespoon of chopped fresh parsley
• Salt and pepper to taste
• 2 tablespoons of bread crumbs, plus extra for breading
• Extra virgin olive oil for frying

Preparation

1. In a bowl, mix the mayonnaise, mustard, lemon juice, green onion, egg, chopped parsley, salt and pepper. This will become the binding agent for the crab meat.
2. Gently fold the crab meat and bread crumbs into the mixture. Stir until it is homogeneous, trying to keep the crab pieces as intact as possible for a pleasant texture.
3. Form small cakes with the mixture obtained. Coat them in the extra bread crumbs, covering both sides for an external crispiness.
4. Heat some olive oil in a non-stick pan over medium heat. When the oil is hot, fry the crab cakes until they are golden and crispy, about 3-4 minutes per side.
5. Drain the fried cakes on paper towels to absorb the excess oil.

After serving them, you might accompany the cakes with an Italian touch: a garlic and yogurt sauce or a green sauce made with parsley, capers, garlic and olive oil, which will beautifully complement the flavor of the crab.

Curiosity

Crab is appreciated in cooking for its tender and sweet flesh. In Italy, although it is not as common as in other international cuisines, it is used in various regional preparations, especially in coastal areas.