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Recipes > Crab Cakes

Crab Cakes

Recipes > Crab Cakes

Crab Cakes

Recipe by RedmanShop

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RedManShop
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Prep

60 mins

Bake

20 mins

Total

1 hr 20 mins

Yield

15 - 20 pcs crab cakes

Ingredients

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  • Nisshin Foods Bread Crumbs 59422 50gm
  • Pauls Buttermilk 65340 100gm
  • RedMan Crab Meat Special 81152 1 tin
  • RedMan Crab Meat Premium 81151 1 tin
  • RedMan Crab Claw Meat 81153 1 tin
  • RedMan Crab Meat Jumbo Lump 81149 1 tin
  • Fresh Avocados — 2 whole
  • RedMan Ground White Pepper 61845 3gm
  • RedMan Dried Parsley 55726 3gm
  • Deltasal Sea Salt 58415 5gm
  • Fresh Lime Juice — 10gm
  • Fresh Raw Eggs — 3 nos.
  • Bulla Sour Cream 110605 —

Featured Products

BREAD CRUMBS 200G (#59422)

BREAD CRUMBS 200G (#59422)

$3.45

BUTTERMILK 600ML (#65340)

BUTTERMILK 600ML (#65340)

$8.70

CRAB MEAT SPECIAL 454G (#81152)

CRAB MEAT SPECIAL 454G (#81152)

$47.20

Instructions

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  1. Combine 50gm of breadcrumbs and 100gm buttermilk. Stir Well.
  2. Add 1 tin of each type of crab meat:
  3. Crab meat special x1
  4. Crab meat premium x1
  5. Crab claw meat x 1
  6. Crab meat jumbo lump
  7. Add in 2 whole avocados
  8. Add 3gm of white pepper, 3gm of parsley and 5gm of sea salt and mix well
  9. Add 10gm of fresh lime juice and 3 whole eggs
  10. Mix everything before moulding it on to a tray
  11. Place the mixture on to the baking tray using a small round cake ring and freezer for 4-6 hours.
  12. Take out from the freezer and roll the crab cakes in flour, eggs and breadcrumbs.
  13. Deep fry the crab cakes till crispy and golden in colour
  14. Serve with sour cream or any other sauces you like.

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Shop This Recipe

DRIED PARSLEY FLAKES 17G (#55726)

4.50

FINE SEA SALT 1KG (#58415)

3.35

BREAD CRUMBS 200G (#59422)

3.45

GROUND WHITE PEPPER 100G (#61845)

6.80

BUTTERMILK 600ML (#65340)

8.70

CRAB MEAT JUMBO LUMP 454G (#81149)

97.80

CRAB MEAT SPECIAL 454G (#81152)

47.20

SOUR CREAM PREMIUM 35% / BULLA 200ML (#110605)

6.50

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