These crab cakes are baked, not fried, and so are quite healthy, low in fat and high in protein.Any kind of crab meat will do.
I used blue swimming crab (Portunus pelagicus, pictured here), which is widely available in U.S. grocery stores.
1-1/2 lb. crab meat
Salt to taste
1/2 tsp. paprika
1/2 tsp. Cajun seasoning
3 eggs, slightly beaten
5 Weetabix biscuits, crushed OR 1/2 c. bread crumbs
Salt to taste
1/2 tsp. paprika
1/2 tsp. Cajun seasoning
3 eggs, slightly beaten
5 Weetabix biscuits, crushed OR 1/2 c. bread crumbs
Combine first five ingredients in bowl and mix well.
Add enough Weetabix/bread crumbs to shape mixture into 3" diameter cakes.
Coat with additional Weetabix/crumbs, if desired.
Place on a baking sheet and bake in 400 degree oven for 20 minutes or until golden, flipping cakes over once during cooking. Makes 8-9 servings.
Add enough Weetabix/bread crumbs to shape mixture into 3" diameter cakes.
Coat with additional Weetabix/crumbs, if desired.
Place on a baking sheet and bake in 400 degree oven for 20 minutes or until golden, flipping cakes over once during cooking. Makes 8-9 servings.
1 comment:
I would like to know if you have contemplated the taking of a life or the chef's personal contributions toward extinquishing the life of a sentient being (in this case the crab) for the joy of the sensation of the pleasure eating the crabcake. The life for a few temporary moments of personal pleasure. Surely there are other non-harmful to sentient beings options available.
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