MAIN DISHES
Crab Cakes
These crab cakes are so crispy on the outside yet juicy and fluffy on the inside, always a hit at any dinner party! Blend in more diced crunchy vegetables for that extra kick of flavour that will keep your guests grabbing for more.
HERO INGREDIENT
Cayenne Pepper
This may be related to the pepper’s ability to stimulate a pain response in a different area of the body, thus reverting the brain’s attention to the new site. Following this initial pain reaction, the nerve fibers have a depleted substance P (the nerve’s pain chemical), and the perception of pain is lessened.
6-10
SERVES
25 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

500 gram crabmeat (usually found in small tubs in the seafood section)

⅔ cup crushed butter/Ritz crackers

3 green onions, finely chopped

1/2 cup finely diced mixed capsicums (I prefer yellow or orange)

1 tablespoon low fat mayonnaise

1 eggs

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard powder

¼  teaspoon dried ginger powder

½  lemon, juiced

¼  teaspoon garlic powder

1 teaspoos salt

A dash of cayenne pepper

Flour, for dusting

canola oil

Method

1. In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour.

2. Heat a little bit of oil in a large skillet over medium heat. When it gets hot, carefully place crab cakes in batches in the pan and fry until browned, about 4 to 5 minutes.

3. Carefully flip the crab cakes and fry the other side until golden brown, about

4 minutes more.

5. Alternatively, dust with flour and lay each crab cake in a non-stick baking pan.Bake on 170 degrees Celsius for 20 minutes or until golden brown.

5. Serve warm with preferred cocktail or seafood sauce.

Take note! This recipe uses the following:
GARLIC POWDER
GINGER POWDER
CAYENNE PEPPER
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