Crab cake

CRABE CAKE

Portions : 6 or 24 mini bites - Preparation : 10 minutes - Cooking : 5 minutes

Ingredients

• 750 ml (3 cups) crabmeat, cooked (fresh or frozen)
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• ½ bunch chives, chopped
• 1 pinch cayenne pepper
• 45 ml (3 tbsp.) lemon juice
• 5 ml (1 tsp.) strong mustard
• 1 egg, beaten
• 1 sprig thyme, leaves thinned
• 30 ml (2 tbsp.) Greek yogurt
• 30 ml (2 tbsp.) mayonnaise
• Salt and pepper to taste

Breadcrumbs

• 250 ml (1 cup) flour
• 125 ml (1/2 cup) milk
• 2 eggs, beaten
• 250 ml (1 cup) fine breadcrumbs
• 1 pinch salt and pepper

Preparation

1. Preheat fryer oil to 190° C (375° F)
2. In a bowl, combine crabmeat, garlic, shallot, chives, cayenne pepper, lemon juice, mustard, beaten egg, thyme, Greek yogurt and mayonnaise. Season with salt and pepper.
3. Prepare 3 bowls. One with flour. The second with the milk and beaten egg mixture and a pinch of salt and pepper. The third with the breadcrumbs mixture and a pinch of salt and pepper.
4. Form the mixture into balls. Flatten them a little and bread them by passing the balls successively through the flour, the egg beaten with milk and then the breadcrumbs.
5. Dip the dumplings in the deep fryer for a few minutes and drain on absorbent paper.
6. Serve hot.