Pan Fried Crab Cakes


Pan Fried Crab Cakes


Pan Fried Crab Cakes Recipe

Add this dish if the rest of the dishes are steam and soup. This will give a good combination. Asian style, 1 meat, 1 soup, 1 vegetable and some extra appetizer like pan fried crab cakes dishes to make a complete meal.

Option fresh crab meat, snow crab meat, mud crabmeat, king crab meat and canned crab meat all can be used.

Ingredients :

450 gm crabmeat
2 small shallots, finely chopped
1 garlic clove, finely chopped
1 tablespoon chopped fresh coriander
1 tablespoon Thai fish sauce
1/2 teaspoon pepper
1/2 egg, beaten
breadcrumbs (optional)
vegetable oil, for frying
Chilies sauce to serve

Method :

Put the crabmeat, shallots, garlic, coriander, fish sauce, pepper and egg into a bowl and mix well with a pair of chopstick, then form into 14 equal cakes (shape of a small pancake).
If mixture is too sloppy, add some breadcrumbs to thicken it. Place the cakes on a plate and chill in the refrigerator for about 1 hour to firm up. (not in the freezer)
Heat about 1/4 inch of oil in a wok and add 4 crab cakes. Cook, without stirring or turning, for 2-3 minutes, until brown and crusty underneath.
Turn them over carefully and cook for a further 2-3 minutes, then remove and drain on kitchen paper.
Cook the remainder in the same way.
Crab cakes with and serve with the dipping sauce like chili sauce or tomato (ketchup) sauce.

Tips :

-Tilt the wok or pan so that the oil cover more frying area.
- While pan frying, to know underneath is cooked it will flip easily.
- Lower heat to medium to prevent burn, or keep the inside of the cake moist.
- Lower heat also reduce splatter and easier to control the frying.
-Use fresh crabmeat, frozen crabmeat is fairly tasteless.
- If not enough oil add oil a little at a time, remember make sure oil is hot before frying. Other wise the cake will soak up the oil.


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