This is a fantastically easy recipe for a delicious crab cake starter. Try drizzling with sweet chilli sauce for a Thai take on the dish, or simply serve with sour cream.
- 450g fresh crab meat
- 350ml milk
- 350g dried breadcrumbs
- 5 slices of stale bread
- 3 beaten eggs
- 1 chopped hard-boiled egg
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 1 tbsp. butter
- 1 tsp. Worcestershire sauce
- 1 litre of rapeseed oil for deep frying
Cook the onion and the celery on a low heat in the butter until they're translucent. Don’t let them brown, cook them until just soft. Remove from the heat and allow to cool. Mix them with the crab meat and then put into the fridge for 15 minutes.
Whilst the mixture is cooling, pour the milk into a bowl. Dip the slices of bread into the milk, quickly, and then squeeze most of the moisture out of them. Add these to the crab mixture, along with the egg and the Worcestershire sauce.
Put this mixture back into the fridge and cool for at least half an hour.
On a shallow plate, beat three eggs. On another plate, tip out the breadcrumbs and spread them out.
Using your hands, shape the crab mixture into cake shapes. Dip them one at a time into the egg mixture, making sure either side is fully covered in the egg mixture.
Next, dip them into the breadcrumbs ensuring they are fully covered.
Heat the rapeseed oil over a medium heat and fry the crab cakes until they are golden brown.