Crab cakes

Crab cakes

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 slices bread, crusts removed, milk, to cover
500g crabmeat
1 tablespoon mayonnaise
1/2 teaspoon salt
1 tablespoon worcestershire sauce
1 tablespoon baking powder
1 tablespoon chopped parsley
flour, for dusting
light olive oil, for frying

Method

  1. Soak the bread in milk to cover for 15 minutes. With a hand, squeeze out excess milk gently and place bread in a bowl with the crabmeat, mayonnaise, salt, Worcestershire, baking powder and parsley. Work into a combined mixture. Using slightly wet hands, shape mixture into small cakes, dust with flour and fry in light olive oil on each side until golden. Drain on paper towels. Serve as soon as possible and offer with lemon wedges. Makes 8–12 cakes, depending on size.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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