Crab meat 180g
Japanese Panko bread crumb ¼ cup
A pinch salt
A pinch black pepper
Mayonnaise 2 tbsp
Half whole egg
Dijon mustard 1tsp
I used fresh crab meat to make this crab cake. I steamed the live crabs and patiently sitting there for at least 30 minutes to get the meat out the 2 big crabs. If you don’t have time to do this, you can buy the can crab meat, but of course the taste will be different.
Mix all of the ingredients together gently; try not to break the crab meat. Make four even size crab cakes.
Heat up 3 tbsp oil in a pan, use medium heat to pan fried the cakes until both sides are golden brown.