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.
日本面包糠 ¼ 杯
蛋黄酱 2 汤匙
黄芥末 1 茶匙
我用新鲜蟹肉制作这蟹饼。隔水蒸活蟹，耐心地坐在那里至少 30 分钟弄出 2 只大螃蟹的肉。如果你没有时间去做这个，你可以买罐头蟹肉，但味道当然会不同。
One thought on “Crab Cakes/蟹饼”
Reblogged this on mamabatesmotel.