Crab Cakes

Crab cakes are a delicious dish, perfect as an appetizer or as a light main course. Let’s give them an Italian touch through the use of fresh, high-quality ingredients. Here’s the recipe.

Ingredients

• 250 g fresh or canned crab meat
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped scallion (or shallot)
• 1 lightly beaten egg
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 2 tablespoons breadcrumbs, plus extra for coating
• Extra virgin olive oil for frying

Preparation

1. In a bowl, mix the mayonnaise, mustard, lemon juice, scallion, egg, chopped parsley, salt and pepper. This will become the binder for the crab meat.
2. Gently add the crab meat and breadcrumbs to the mixture. Stir until homogeneous, trying to keep the crab pieces as intact as possible for a pleasant texture.
3. Form small cakes with the obtained mixture. Coat them in the extra breadcrumbs, covering both sides for external crispiness.
4. Heat some olive oil in a non-stick pan over medium heat. When the oil is hot, fry the crab cakes until golden and crispy, about 3-4 minutes per side.
5. Drain the fried cakes on paper towels to absorb excess oil.

After serving them, you could accompany the cakes with an Italian touch: a garlic and yogurt sauce or a green sauce made with parsley, capers, garlic and olive oil, which will perfectly complement the flavor of the crab.

Trivia

Crab is appreciated in cooking for its tender and sweet meat. In Italy, although not as common as in other international cuisines, it is used in various regional preparations, especially in coastal areas.