There's nothing more comforting than homemade fish cakes and we have a super simple recipe for you to make in 30 minutes. We love our fish cakes with crab meat, however you can always substitute crab for any fish you like. Other recommended fish are salmon or mackerel!
Recipe makes 4 Crab Cakes (serves 4)
90g-120g per crab cake
Ingredients
White crab meat 450g
Chillies, finely chopped & seeds removed x2
Coriander, chopped x2
Spring onions, finely sliced x2
Ginger, finely chopped 25g
Breadcrumbs 200-300g
Flour 200g
Eggs x4
Milk 150ml | about 1/3 of a cup
150g mashed potatoes (if needed) 150g | about 3 medium sized potatoes
Vegetable oil for pan
Salt and pepper for seasoning
Method
Combine the crab meat with the chilli, ginger, spring onions and coriander in a mixing bowl. Season with salt and pepper. Mix all the ingredients together and add a tablespoon of breadcrumbs whilst mixing to help solidify the mixture. You can add your mash at this stage if you wish, however for a richer seafood taste leave your mash out!
Allow the mixture to rest for 30 minutes in the fridge.
Mix the eggs and milk in a bowl and add salt and pepper to season. Place your flour in a separate bowl and your breadcrumbs in another third bowl.
Once your crab cake mix has been set, take the mixture and shape the crab cakes into a patty shape using your hands.
Tip: You can use a metal ring if you have one or you can use a cup for guidance.
Coat each cake in flour (dusted), the milk and egg mixture and then the breadcrumbs. Make sure the whole cake is covered. Repeat a second time if you would like to make your crab cakes crispier.
Pre-heat oven to 250 degrees or gas mark 9.
On full heat, heat up a flat pan half full of vegetable oil. Make sure you get the vegetable oil hot then turn the heat down to medium.
Cook each crab cake for 2 minutes on each side and place in the oven for 8-10 minutes until golden brown.
You’re now ready to serve!
FishWorks recommends…
Why not enjoy your crab cake with a fresh green salad and tartar sauce