CRAB CAKES RECIPE - Inspired by Gordon Ramsay - Homemade Cooking

crab meat

🥗Healthier: shredded chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and provides a similar texture.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative.

Dice 1 medium white onion and 1 medium bell pepper.

In a small frying pan, add olive oil and sauté the diced onion and bell pepper for 2-3 minutes.

Turn off the stove and set aside the sautéed onion and bell pepper to cool.

In a mixing bowl, add 1/4 cup of panko breadcrumbs, 2 teaspoons cajun seasoning, 2 tablespoons mustard, 2 tablespoons mayonnaise, 1 tablespoon soy sauce, 1 egg, and 1/2 to 1 teaspoon of sea salt. Mix quickly.

Before adding the crab meat, check for stray crab shells and break up any large chunks of crab meat.

Add 500 grams of crab meat, 2 tablespoons of minced parsley, and the sautéed onion and bell pepper to the mixture. Mix until well combined.

Use a 5x3 cm cookie cutter to mold the crab mixture into patties, pressing gently to create the shape.

Chill the molded crab patties in the refrigerator for 1 hour.

Prepare the breading ingredients: in one container, combine 3/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon ground pepper. In two separate containers, place 2 beaten eggs and panko breadcrumbs.

Roll and coat the crab cake patties in the flour mixture, patting off excess flour, then dip in the beaten eggs, and finally into the breadcrumbs.

Before frying, gently press the breadcrumbs into the crab cake patty to prevent burning.

Fry the crab cakes until both sides have color, then add butter and baste.

Transfer the crab cakes to a pre-heated oven and bake for 7-8 minutes, or fry in the pan until golden brown if not using an oven.

For the side dish, shred kernels from 2 cups of corn cobs.

In a hot pan, add olive oil and sauté 1 medium diced onion, then add 2 tablespoons of butter.

Add minced garlic and the shredded corn, sautéing until the onion and garlic are not visible and the corn turns light brown.

Season with salt and pepper, then add 1 cup of all-purpose cream and simmer for 4-5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens