16 May, 2014

CRAB CAKES

Crab Cake Recipe


Ingredients:

1 packet Skyflakes, crushed w/ 
   rolling pin 
1 pc fresh egg
1/4 cup mayonnaise
1/2 tablespoon Dijon mustard
1/2 tablespoon Worcestershire 
     sauce
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon chicken 
1 tablespoon of calamansi or  
     lemon
1 tablespoon chopped fresh 
     parsley
200 grams flaked crab meat

Procedure:

•Beat an egg in a bowl, add mayo, mustard, worcestershire, calamansi juice, mixing well. Add the rest of ingredients. Cover. Refrigerate one hour. 
•Shape using a lined 1/4 cup measure as your mold - make 6 pieces crab cakes. 
•Butter a small baking pan or any oven-proofed dish to bake the crab cakes on. Arrange the crab cakes in the dish. 
•Start baking the crab cakes in a hot oven 475*F for 15-20 minutes just until they are nicely browned & crusty. 
•Serve hot or cold with hot chili sauce or Tartare Sauce. Can be served over your green salad. 

Note: You can fry the crab cakes in butter or olive oil or a combination of both but be careful not to crumble them out of shape. 




Note: 

I used only the freshest live blue crabs in this recipe from the fish pens of my hometown Orani, Bataan. 


Enjoy!

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