Similar to my tuna cake recipe, this is a fast way to make Crab cakes. You can serve with a salad, baked potato or any other side dish you prefer. Thanks to Lisa in Bournemouth for this recipe!
Serves 2
Ingredients
1 slice of bread - about a day old is the best.
1/2 cup chopped parsley
1/2 tsp Worcestershire sauce
1 large egg, beaten
1/2teaspoon fresh lemon juice
1/2 pound cooked white crab meat, flaked
Butter and oil for frying
Lemon or lime wedges
Method
Put bread in a food processor and pulse to make breadcrumbs.
Put into a bowl and mix with the chopped parsley.
In another bowl, mix the Worcestershire sauce and egg.
Add the crab meat, lemon juice and about 6tbsp of the crumb mix to the egg mix.
Season with salt and pepper and combine well but don’t mush up the crab meat too much!
Put the rest of the crumbs into a saucer.
Divide the mixture into 4 portions; flatten gently into thick patties.
Coat each patty lightly with the remaining crumbs.
Refrigerate for 30 minutes before sautéing.
Heat butter and a little oil, enough to generously cover the bottom, in the frying pan.
(You can also bake them or gill them if you don't like the idea of frying)
Add the crab patties, in batches if necessary, and fry until golden brown on both sides, about 1-2 minutes per side.
Remove from pan and drain on paper towels.
Serve with the lemon or lime wedges for squeezing.
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