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Crab cakes

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Crab cakes
Crab cakesSahlan Hayes
Time:1-2 hours

Some chefs will tell you that cooking is a creative process - an activity that uses the same mental muscles as painting, drawing and composing music. But for our homecook hero, Stephanie Rigg-Smith preparing food is not so much an art as a science.

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Ingredients

  • 400g crabmeat (squeeze all the liquid out of the crab when draining or you will end up with soggy crab cakes)

  • 1 1/4 cups fresh white breadcrumbs

  • 3 shallots, very finely chopped or minced

  • 2 small red chillis, very finely chopped

  • 1/2 spanish onion, very finely chopped

  • 2 tbsp coriander, finely chopped

  • Juice of 1/2 lime

  • 1 egg, beaten

  • 100ml sour cream

  • Salt and pepper, to taste

  • 1 cup dry breadcrumbs

  • Olive oil, for frying

Method

  1. In a bowl, combine all the ingredients except the dry breadcrumbs and olive oil. Blend together to form a soft mixture (if the mixture is too wet, add some fresh breadcrumbs). Form into small patties and coat each one lightly in dry breadcrumbs.

    Pour enough oil into a frying pan to make a light film. Fry the patties for about 1 minute on each side, or until lightly golden.

    To serve

    Drain on kitchen paper. Serve with sweet chilli sauce.

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