English crab cake recipeJuly 16, 2009
Wow, this sure is different than any American crab cake. I think anyone serving this in Maryland would be tarred and feathered. Oatmeal? Mashed potatoes? I’m kind of intrigued. It might good. I don’t like American crab cakes anyway. The only spices used are salt, pepper and cayenne pepper. It doesn’t sound great, bit at least there is no awful Old Bay.
Crab cakes (UK)
8 oz (225 g) of mixed crabmeat
8 oz (225 g) of cooked mashed potato
2 oz (55 g) of dry bread crumbs
1 oz (30 g) of oatmeal
2 beaten eggs
½ a small onion, finely chopped
1 tbsp of freshly chopped parsley
1 tbsp of lemon juice
pinch of cayenne pepper
salt and pepper
oil for frying
In a medium sized mixing bowl, combine the crabmeat, mashed potato, parsley, onion, lemon juice, cayenne and the salt and pepper.
Add one of the beaten eggs and mix well, binding the ingredients together.
Flour your hands and make 9 cakes from the mixture.
In a separate bowl, combine the breadcrumbs with the oatmeal, adding some black pepper if desired.
Dip each crab cake into the remaining beaten egg and then coat with the bread crumb and oatmeal mixture.
Heat some oil in a frying pan and gently fry the crab cakes, turning once, until they are brown on both sides.
Serve hot with a fresh salad or fresh vegetables and potatoes.