Crab Cakes/蟹饼


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.


蟹肉 180克
日本面包 ¼
蛋黄酱 2 汤匙
芥末 1 茶匙
我用新鲜蟹肉制作隔水耐心地坐在那里至少 30 分钟 2螃蟹的如果没有时间这个可以罐头蟹肉味道当然不同
倒3 汤匙锅里火加热蟹饼金黄

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