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!