These crab delights certainly take the cake
Crab cakes are a simple and tasty addition to your repertoire, and easy to make from ingredients in your pantry (if you happen to have tinned crab, that is).
They can be served for lunch or dinner; just add a salad or steamed vegetables and maybe a side of mash and you have a tasty treat.
Make sure you drain the crab meat well; place it in a colander or sieve and press with a spoon to get as much moisture out as possible.
I find refrigerating the crab cakes for a minimum of 30 minutes after mixing helps them stay together when cooking.
If you don't care for crab, you can substitute tinned salmon or tuna. It's also a great way to use up leftover cooked fish.
I specify honey soy mayonnaise in this recipe because it has a tangy flavour that I like, but any mayonnaise can be used. Try to avoid the varieties heavy in sugar; check the label before purchasing. Most fat-free or low-fat mayo relies on a lot of sweeteners for flavour. Generally speaking, those labelled "whole egg” are best.
500g fresh or tinned crab meat, well-drained and cartilage removed; 1 1/2 cups breadcrumbs made from stale bread; 1 large free-range egg; 1/2 cup honey soy mayonnaise; 1/3 cup each chopped celery, green capsicum and onion; 1/4 tsp each celery salt, paprika, ground black pepper and dry mustard; 1 tbsp chopped fresh parsley; juice of a lemon, plus wedges to serve; 1 tsp Worcestershire sauce; dash of chilli sauce (optional); oil, for cooking
Combine all ingredients except the lemon wedges and oil in a bowl. Shape into eight patties and place on a baking sheet lined with foil or baking paper; cover and refrigerate for 30 minutes.
Heat oil in a heavy-based frying pan or skillet over medium-high heat. Cook crab cakes for 4 minutes per side, turning carefully, or until golden brown.
Serve immediately with lemon wedges.