Ballyrafter Crab Cakes

Course : Seafoods
Serves: 1
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12 ounces crabmeat -- thawed for 1-hour if frozen
4 ounces sweetcorn
1/4 medium red peppers -- finely chopped
1/4 medium green peppers -- finely chopped
2 medium spring onions -- finely chopped
1 stick celery -- finely chopped
1 tablespoon chopped coriander
1 large egg -- beaten
1 tablespoon mayonnaise -- preferably homemade
1 teaspoon soy sauce
1 tablespoon soured cream
1/2 teaspoon dijon mustard
4 ounces fine breadcrumbs

Preparation / Directions:

Mould together the Crabmeat, Sweetcorn, chopped Vegetables and Coriander with the beaten Egg. Reserve enough Breadcrumbs to coat the crabcakes and add the rest to the Mayonnaise, Soy, Soured Cream and Mustard. Season with Salt and freshly ground Black Pepper and mix everything together to make four good firm crabcakes. Cover and chill for 1/2 hour to let flavours mingle and texture become firm, then coat with the reserved breadcrumbs and deep fry for 2-3 minutes, or shallow fry until golden brown. Serve with Green Salad and fresh Mayonnaise.


Nutritional Information:

497 Calories (kcal); 20g Total Fat; (36% calories from fat); 69g Protein; 9g Carbohydrate; 457mg Cholesterol; 1545mg Sodium

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