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Crab cakes

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients (serves 4):


Beat the eggs and crème fraîche together with a fork, in a small bowl.
Remove and shell from crab meat and mash a little. Add to egg mixture.
Grate the zest from the lime and add to mixture, along with chopped chives.
Season with salt, pepper and cayenne pepper.
Divide mixture into 4 greased individual flan/cake tins or similar.
Cook in oven preheated to 350°F (180°C) for 20 minutes.
Serve warm, with salad.
Advice: Try making smaller crab cakes, then frying in a little oil for a crispy coating.

Recommended Wines :
- Alsace : Silvaner, Pinot blanc
- Bordeaux : Entre 2 mers
- Bourgogne : Maçon, St Véran
- Loire : Sancerre, Pouilly

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