Sunday, October 4, 2009

Easy Crab Cakes

a garnished crabcake.Image via Wikipedia


FairPrice Mayonnaise is a nifty kitchen essential and incredibly yummy, too


Of all the condiments in my pantry, mayonnaise is the one I turn to most often. I use it as a dip for all kinds of party food, in sandwiches and as part of a dressing for a mean potato salad.

Mayonnaise also helps to bind fried patties, like the crab cakes in the recipe featured below. Sometimes, when I'm too lazy to go through the motions of picking the sweet flesh of crabs from their shells, I use prawns instead. Simply peel and de-vein the prawns, boil and then chop.

Alternatively, you could use pasteurised crabmeat, but it must be said that nothing beats the flavour of fresh crabmeat.

I was delighted to discover that FairPrice now has a range of dressings including Mayonnaise, Mayo Light (for those watching their waistline), Mayo Garlic (for extra kick), Coleslaw, Tartar Sauce and Thousand Island.

They are all delicious and wonderfully easy to use. With my bottle of FairPrice Mayonnaise, I whipped up this easy and tasty dish that appeals to just about everyone.

So, make a big batch and serve it with a saucer of FairPrice Thousand Island or Tartar Sauce on the side for that extra indulgence.

FairPrice Mayonnaise, FairPrice Tartar Sauce, FairPrice Thousand Island and FairPrice Coleslaw ($2.35, 250ml) are available at all FairPrice supermarkets.

Easy Crab Cakes

Serves 4

  • 2 tbsp chopped parsley
  • 1/2 tsp mustard powder
  • (or fresh hot mustard)
  • 1 tsp Worcestershire sauce
  • 2 eggs, beaten
  • 2 tbsp FairPrice Mayonnaise
  • 1 tsp lemon juice
  • 450g crabmeat
  • 1/2 cup fresh breadcrumbs
  • 1/2 tsp FairPrice salt
  • 1/2 tsp FairPrice ground black pepper
  • FairPrice Canola Oil for frying

  1. In a bowl, combine parsley, mustard, Worcestershire, eggs and mayonnaise, lemon juice, crabmeat, breadcrumbs, salt and pepper.
  2. Mix well, but gently, so you don't break up the crabmeat too much.
  3. Form thick patties with your hands and refrigerate for 30 minutes before frying.
  4. Pour oil into a frying pan so it comes to about 4cm up the pan.
  5. Heat oil until it starts to shimmer and then fry the crab cakes (in batches if necessary) until golden brown (about 1 minute on each side).
  6. Remove from the oil and drain on paper towels.
  7. Serve warm.

From TODAY, Makan – Thursday, 03-Sep-2009

Reblog this post [with Zemanta]