Tiny Crab Cakes
Makes 16 canapes sized cakes, or 4 bigger ones
You will just need a bowl and a frying pan
40g panko breadcrumbs
1/2 teaspoon mustard powder
Salt and pepper
Good grating nutmeg
2 tablespoon chopped fresh parsley
250g white crab meat, this Fish Society crab is amazing
A shake of Worcestershire sauce
A couple of tablespoons plain flour for coating, seasoned with salt and pepper
Oil for shallow frying
More fresh parsley, to garnish and some Sriracha mayonnaise, to serve
Pre heat your oven for warming purposes to around 140 degrees an assisted.
Take a large bowl and measure in the breadcrumbs, mustard powder, salt and pepper, paprika, nutmeg and parsley. Give it a stir to mix.
Add in the crab meat and gently mix to combine, trying not to break up the crab too much. Add the beaten egg and the shake of Worcestershire sauce and again gently mix, until you have a consistency which holds it’s shape.
Fashion tablespoons of mixture into small patties and place on a plate. Place the flour on a plate and season with salt and pepper. Lightly coat the crab cakes in the flour then put back on the plate and leave to firm up and chill in the fridge for at least 30 minutes.
When you’re ready to cook the crab cakes, heat a thin layer of oil in the heavy bottomed frying pan until it sizzles when you add a crumb of mixture. Add half the crab cakes and cook for 2 to 3 minutes on each side or until golden, turning the heat down if they’re taking on too much colour.