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Recipes > Crab Cakes

Crab Cakes

Prep

60 mins

Bake

20 mins

Total

1 hr 20 mins

Yield

15 - 20 pcs crab cakes

Ingredients

Nisshin Foods Bread Crumbs 59422 50gm
Pauls Buttermilk 65340 100gm
RedMan Crab Meat Special 81152 1 tin
RedMan Crab Meat Premium 81151 1 tin
RedMan Crab Claw Meat 81153 1 tin
RedMan Crab Meat Jumbo Lump 81149 1 tin
Fresh Avocados — 2 whole
RedMan Ground White Pepper 61845 3gm
RedMan Dried Parsley 55726 3gm
Deltasal Sea Salt 58415 5gm
Fresh Lime Juice — 10gm
Fresh Raw Eggs — 3 nos.
Bulla Sour Cream 110605 —

Featured Products

BREAD CRUMBS 200G (#59422)

BREAD CRUMBS 200G (#59422)

$3.70 $2.96

BUTTERMILK 600ML (#65340)

BUTTERMILK 600ML (#65340)

$9.20 $7.36

CRAB MEAT SPECIAL 454G (#81152)

CRAB MEAT SPECIAL 454G (#81152)

$49.20 $39.36

CRAB MEAT PREMIUM 454G (#81151)

CRAB MEAT PREMIUM 454G (#81151)

$72.10 $57.68

Instructions

Bake Mode

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Combine 50gm of breadcrumbs and 100gm buttermilk. Stir Well.
Add 1 tin of each type of crab meat:
Crab meat special x1
Crab meat premium x1
Crab claw meat x 1
Crab meat jumbo lump
Add in 2 whole avocados
Add 3gm of white pepper, 3gm of parsley and 5gm of sea salt and mix well
Add 10gm of fresh lime juice and 3 whole eggs
Mix everything before moulding it on to a tray
Place the mixture on to the baking tray using a small round cake ring and freezer for 4-6 hours.
Take out from the freezer and roll the crab cakes in flour, eggs and breadcrumbs.
Deep fry the crab cakes till crispy and golden in colour
Serve with sour cream or any other sauces you like.

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