Crab cakes with corn, ricotta and coriander
Makes approx 4 big ones or 6 medium size.
Ingredients:
3 egg whites
(I happened to have these left over from pasta making, otherwise use 3 whole eggs if you prefer.)
Jar of crab meat (picked) approx 220g
1 x corn cob shucked,
2 sprigs of spring onion, chopped
Chillies deseeded (omit if you prefer)
Handful of coriander, chopped
3 x Tbsp of ricotta (heaped)
2 Tbsp of plain flour,
(I try to use the minimal amount of flour as I prefer the batter to remain light & not too doughy)
1/4 tsp of paprika
1/2 tsp onion powder
Salt and pepper,
Butter and oil for pan frying (I’ve used peanut oil)
Method:
Place the egg whites into a bowl, add a pinch of salt
Whip till soft peaks form,
Add ricotta, onion powder, paprika and flour
Mix lightly to form a light batter,
Combine crab, corn, coriander, chillies and salt and pepper if using. The crab has a lot of flavour so it mightn’t be necessary depending on the brand you’re using.
Combine batter once more and get ready to cook. I like to use a mixture of butter and oil to pan fry. You can also use an ice cream scoop to get even mixture for each crab cake.
Pan fry until golden on each side (approx 3 mins) and serve with Roquette and a swirl of mayonnaise, dusted with paprika.
Yum!! This looks sooooo good! Love your recipes, thanks!
@FoodieMel! Thank you! Hope you can enjoy them on a nice summer day!!
This is an amazing recipe for one of my all-time fave foods, girl in a food frenzy! May I ask how hot should the oil be? I’ve tried crab cakes in the past, and they always seem to fall apart once they hit the oil. I’m guessing it needs to be pretty hot so it cooks fast and gets that awesome crunchy crust.
Hi Stephen, lol (I thought you’d tried this recipe before,) wasn’t it for your Oscars party?
I agree that oil needs to be (nearly smoking hot.) There’s got to be enough to shallow fry these in a pan. In this recipe I’ve used egg whites so they’re lighter and fluffier, regular eggs are fine and (would give a little more density to the batter too.)
Notice in the ‘bowl shot’ there’s a lot of filling and not too much runny stuff. I think the firmer the batter, the better likelihood the crab cakes have in keeping together. Also I don’t crumb mine, but if you want a traditional ‘Maryland style’ crabcakes, dip in breadcrumbs before pan frying
Good luck!!!