Gastronomixs

Crab cakes

This component is a real American classic and a very tasty treat.

Crab cakes

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Ingredients

1

kg

crab meat

150

g

onion

200

g

potatoes

100

g

celery

30

g

mustard

150

ml

crab bisque

10

g

Tabasco

30

ml

sushi vinegar

10

g

Worcestershire sauce

100

g

thyme

 

 

flour

 

 

egg white

 

 

breadcrumbs

1

 

egg yolk

 

 

salt and pepper

Preparation method

  • Finely dice the potato, celery, and onion (brunoise) and then blanch.
  • Then mix the pulled crab meat with all the ingredients (except for the flour, egg white, and breadcrumbs), season to taste with salt and pepper, and set aside in the refrigerator to rest for at least one hour.
  • Now shape into little balls using an ice cream scoop.
  • Bread à l’anglaise (coat the balls with the flour, then with the egg white, and lastly with the breadcrumbs).
  • Deep-fry in oil at 180°C and drain on kitchen paper.

Serving suggestions

  • As an amuse-bouche with avocado cream or artichoke.
  • On sourdough bread for lunch.

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