South African Crab Cakes

Meryl calls these Mynxie's Crab cakes in honor of the friend who gave her the recipe.

• 7 ounce (185g) tin crab meat
• 1 pound (500g) crab sticks
• 1 bunch shallots, chopped
• 1 bunch parsley, chopped
• 1 egg
• 1/4 cup (50ml) top class mayonnaise
• 4 tablespoons (20ml) fresh lemon juice
• seasoning
• Breadcrumbs (preferably homemade)
• Oil for deep frying

METHOD

Process crab flesh, crab sticks, shallots and parsley in food processor. Incorporate egg, mayo and lemon juice. Whirr again. Season.

Add 1 -2 tablespoons breadcrumbs, slowly, feeling the texture of the mixture. Too stiff, and the crab cakes will be tough. Form into patties and coat with breadcrumbs.

Place in the refrigerator for a couple of hours.

Deep fry for a few minutes until golden and serve with hollandaise and green salad or a little lemon juice.

Allow 4 cakes per serving.

This recipe from www.inmamaskitchen.com

Contributor: Meryl Grebe

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