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.
