I bought some canned crab from Zairyo.sg to try recently and used half of them on some crab cakes. I have tried another couple of crab meat sources previously and have been disappointed, but I think this one from Zairyo was pretty good. They carry 3 tiers of crab meat, and I bought the claw version, which is the cheapest of the lot.
Spinning off from this one can, I also made some crab pasta and crab and corn chowder**, both recipes which I will blog and post at a later date. I had tried making crab cakes in the past and ended up with unsatisfactory results. The quality of crab meat plays a big part in the success of the dish, and I was finally happy with these crab cakes enough to share.
**Update 3 Jul 2017: I made the crab and corn chowder over the weekend and failed miserably. So won’t be blogging that lousy recipe.
- Canned crab meat – half a can, approximately 220 grams
- 2 tablespoons bread crumbs – I made this myself by pulsing some French bread in a processor
- 2 tablespoons of chopped spring onions
- 2 tablespoons of grated parmesan cheese
- 1 tablespoon mayonnaise (I use the Japanese types)
- 1 tablespoon olive oil
- ½ teaspoon of sea salt
- 1 teaspoon freshly ground black pepper
- 1 medium red onion chopped finely
- 1 egg
Place the crab meat in a large bowl. Add in breadcrumbs, red onion, spring onion, cheese, mayonnaise, salt and pepper. Give it a nice toss.
After the ingredients are well-mixed, add in an egg and mix well, then add in the olive oil. The mixture should be slightly sticky but not too watery. Leave this mixture in the fridge for at least an hour to let the flavours meld, I left it for a good 4 hours. The mixture will get a little wetter in this phase because of the water that will come out of the onions.
When you are ready to fry the crab cakes, heat up approximately 3 tablespoons of olive oil in a non-stick frying pan and heat up on low heat till the oil is hot. It is important that you put the patty into hot oil so it sears immediately instead of absorbing the oil.
Briefly wet your palms. Scoop about 2 large tablespoons of the crab mixture into your palm and shape it by packing the mixture into your palm to form a nice, tight patty.
Gently use the spoon to help you place it in the hot oil. Leave it to fry for a good 2 minutes still on low heat. Swirl the oil by tilting the pan so it touches and cooks the sides of the patty. Use your spatula to test the edges and when you feel the patty is firm enough, flip it and cook on the other side for another 2 minutes. Continue frying and turning them until you feel that the patty is cooked through. They should have a nice brown crust.
Plate and serve them with some nice sides. Here, I have garnished them with some ikura, and served them alongside some French loaf slice with homemade salsa, pan fried edamame and homemade mustard mayonnaise.
The inside of the crab cake should be moist and should break apart easily. Enjoy with a nice glass of white wine!
- When I made this I added 2 teaspoons of salt and it turned out too salty, so I have reduced the salt to half teaspoon in this recipe.
- After making 2 patties, I still had enough crab mixture left for another 1.5 patties but didn’t do it. I used the leftover mixture in a pasta the next day instead which I will blog about at a later time.