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Crab Cakes

  By JustGreen  , ,     

May 31, 2016

Have you ever thought that sometimes it is probably for the better that things don't turn out the way you had originally planned? Take these crab cakes, for instance. In my mind I had planned to make an omelette and fill it with crab meat, but I thought I could get away with using canned crab instead of fresh one. Of course I was wrong (what was I thinking, I do not recall), and as soon as I opened the jar of mushy white crab I knew I would have to fill my omelette with something else (which ended up being pan fried fish). Waste not, want not, however, and I decided to use the tinned crab meat to make these crab cakes. Turned out I did not only have a delicious omelette, I had delicious crab cakes as well! Double win!

I've used this recipe to make fish cakes before and I think it works wonderfully with salmon or tuna. I knew I really had to work up the flavours to compensate the use of tinned crab, and as my partner had a taste of these and said "they're good, but I can't really taste the crab", I knew my mission had been accomplished.

Once again I've made these gluten-free, but of course you can use normal plain flour for dusting and normal bread crumbs for coating

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 2 servings


1Mix all the crab cake ingredients together. Form into small round cakes (should make about 8).

2Dust the cakes first in flour, then dip in the whisked egg and lastly roll in the rice crumbs to coat.

3Heat some oil in a medium sized frying pan and fry the cakes on all sides for a few minutes until golden brown.

4Place on a paper towel to drain, then serve with fresh salad, dill and lemon wedges as a light meal.

Credit to http://www.scandifoodie.blogspot.com.au/


1 can organic gluten-free crab meat (about 200g), drained

zest of one organic lemon, finely grated

juice of 1/2 organic lemon

1 tbs organic Dijon mustard

2-3 medium organic potatoes, cooked and mashed

small handful of fresh organic dill, finely chopped

2 x 10cm organic shallots, green parts only, finely chopped

himalayan pink salt, freshly ground organic black pepper

a couple of tablespoons of organic gluten-free plain flour for dusting

1 organic free-range egg, lightly whisked

organic gluten-free rice crumbs for coating

organic canola oil for frying

organic salad leaves, lemon wedges and fresh dill, for serving


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