Crab cakes
30
30
6
No
Ingredients
- 30 ml (2 tablespoons) of homemade or commercial mayonnaise
- 1/4 of finely chopped hot pepper
- 45 ml (3 tablespoons) of minced chive
- 2 lemons (zest)
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 pound of snow crab fleshes, harshly frayed
- 125 ml (1/2 cup) of Panko breadcrumbs
- salt and pepper, up to taste
- 1 egg
- Olive oil, in sufficient quantity
Preparation
Side-by-side mode
- In a bowl, mix mayonaise, pepper, sliced leeks, chive and lemon zest. Add crab, Panko, egg, salt and pepper, then mix lightly.
- Make 6 galette with the mixture and cover with Panko. Set at cool.
- Preheat barbecue or oven at medium temperature, so about 400°F (200°C).
- Lay over the grills aluminium paper or on a cookie sheet and spray generously with olive oil. Set again the plate in the oven. When oil gets pretty warm, lay down carb's galettes and brown 3 minutes for each sides.
- Serves with mayonnaise.
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