This will be the first of our Sunday cook off series. theAsianparent will be bringing you a simple new recipe every Sunday so that you will not run out of ideas. The key word here is simple—let’s not get too messy on a Sunday. Tomorrow is work and school all over again.
It will take a total of 30 minutes to prepare this dish—inclusive of prep time and it serves 4-6 people.
Main ingredients
Olive oil (preferably extra-virgin or whatever variety you have at home)
1 onion (minced finely)
4 cloves of garlic (minced finely)
1 1/2 pounds crabmeat (you can mix in some prawns and salmon too)
1 1/2 cups of bread crumbs
1 large egg white
2 tablespoons mayonnaise (or more depending on your appetite for mayo)
1/2 lime (in juice form)
1/4 cup freshly chopped cilantro leaves
Salt and pepper
Lemon wedges, for garnish
Let’s start cooking
1.Start with the crab cakes so they have time to firm up in the refrigerator—before you throw it in the frying pan.
2. Over medium heat, heat a 2-count of olive oil in your pan.
3. Cook the onion and garlic for 5-7 minutes until the onion is carmalized.
4. Put your cooked onion and garlic into a bowl and fold in the bread crumbs, mayo, egg white, lime juice and cilantro into the crab meat.
5. Mix it up well and good.
6. Shape your mixture into 6 crab cakes, round and fat.
7. Place your crab cakes into the fridge to chill and harden a little
8. Heat your olive oil in the sauté pan over medium heat and add in the crabcakes. Cook for 4 minutes on each side till you see that it is crisp.
9. It’s great with tartare sauce or you could always mix in some raw garlic into your mayonnaise for the dipping sauce.
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