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Crab Cakes Recipe

This crab cakes recipe is a really tasty starter or main course, and very quick and easy to prepare.
They have loads of Mediterranean flavours and spice and absolutely melt in your mouth.
The secret is to use half crab and half potato so that all of those great flavours come through.
They definately make a memorable mealtime treat.
Serve them with our tomato salsa on the side

Another great Mediterranean Diet recipe.

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Crab Cakes Recipe From the Mediterranean

Ingredients for 4 people

For the spice mix:

1 teaspoon fennel seeds
1 teaspoon comino seeds
1/2 teaspoon black peppercorns
1 dried chilli

For the crab cakes:

1 medium onion chopped very finely
1 clove garlic chopped very finely
Juice and grated zest of 1/2 lime
250g/8oz white crab meat fresh or frozen
A handfull of chopped coriander
250g/8oz cooked potato, mashed with nothing added and cooled
Salt to taste

For the coating:

1 egg, beaten
4 tablespoons plain flour mixed with a good pinch of salt.
125g/4oz fresh white breadcrumbs
Olive oil for frying

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Crab Cakes Recipe Method

First of all pound together all of the spices using either a pestle and mortar, or we use an electric coffee grinder, until you have a fine powder.
Pile all of the ingredients into a mixing bowl.
Mix well until evenly combined.
Form the mixture into cakes, either 4 large ones or more smaller ones if you prefer.
Have the beaten egg in a bowl, spread the flour out on a plate, and pile the breadcrumbs onto another.
Take each cake and cover well with the flour, then dip into the egg covering evenly, then coat well with the breadcrumbs.
Heat some olive oil in a non stick fry pan and gently cook the crab cakes on one side.
Then turn over when golden brown and repeat on the other side.
Serve immediately garnished with salad leaves and our tomato salsa on the side. Sprinkle with a little chopped coriander if you like.