Easy Crab Cakes
Easy Crab Cakes using hash browns! This recipe will show you how to make crab cakes with canned crab, perfect to serve as appetizers or seafood dinner.
Servings: 12
Calories: 165kcal
Equipment
- Baking tray
- Medium mixing bowl
- Wooden spoon
- Fry pan
- Slotted spoon
Ingredients
Easy Crab Cakes
- 340 grams crab meat Note 1
- 5 hash browns Note 2
- 1 tablespoon dried onion Note 3, 4
- ½ tablespoon garlic powder Note 5
- 1 tablespoon horseradish cream Note 6
- 2 eggs free range, Note 7
- ⅓ cup shallots Note 8
- ¼ cup dill fresh
- salt and pepper to season
- 2 cups breadcrumbs
- 2 eggs for dredging
- ¼ cup olive oil for pan frying
Mustard Yoghurt
- ⅓ cup greek yoghurt light
- 1 tbsp dijon mustard
Instructions
Easy Crab Cakes
- Take your hash browns out of the freezer and let them defrost.
- In a medium sized mixing bowl add defrosted hash browns and use a wooden spoon to mash into small pieces
- Add your crab meat to the mashed hash browns. Season with dried onion, garlic powder, horseradish, salt and pepper, stir to combine.
- Add eggs and shallots then stir to mix together.
- Add dill and stir to combine.
- Use an icr-cream scoop to form patties, place on a lined baking tray then refrigerate to help them bind (15 - 30 mins)
- Crack and whisk eggs in a small bowl. Dunk each patty into the egg mix and coat in breadcrumbs.
- Oven bake for 10 mins on one side, flip them one by one, then bake for another 10 mins.
- Add a little olive oil to a frying pan and shallow fry the crab cakes for 2 - 3 mins or until golden brown, flip then do the other side.
- Let sit on paper towel for 2 mins to absorb any excess oil before serving.
- Plate with chopped cucumber, cherry tomatoes, dill and sliced shallots,
- Serve with sweet chilli sauce and mustard yoghurt.
Mustard Yoghurt
- Combine greek yoghurt and mustard in a small bowl and stir to combine
- Top with a little cracked pepper
Video
Notes
- Note 1 we used canned crab meat for this recipe. As we are using lots of seasoning and spices to flavour our cakes, it doesn't matter if we don't have top of the range crab meat (which can be hard to find anyways). Grab the one you can find at your local store and use the other ingredients to make it sing!
- Note 2 Take your hash browns out of the freezer and let them defrost to begin. We need them to be soft so that when we transfer them to our mixing bowl it is easy to use a utensil to crush them.
- Note 3 Dried onion saves time and tears, you will find it with the herbs and spices at the store.
- Note 4 I am using Australian tablespoons. The full tablespoon measure is 20ml and the ½ tablespoon measure is 10ml.
- Note 5 Garlic powder works in this recipe as we already have different textures with the horseradish cream, crab meat and mashed hash browns.
- Note 6 horseradish cream is a condiment found in the same section of the shops as mustard and spreads. It has a tang to it! It is not 'hot' but very unique in taste and texture.
- Note 7 We use either 2 small or 1 large egg for making the patties and then 2 whisked eggs to dredge the patties in before dipping them in the breadcrumbs. If your batter is not forming patties that stick together well, you can either add 1 more small egg or a small amount (¼ cup) flour.
- Note 8 these are also known as green onions in the USA.
Nutrition
Calories: 165kcal | Carbohydrates: 14g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 67mg | Sodium: 413mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg