Crab Cakes

A huge amount of crab for three people to eat!

When we're here in Brittany I do cook a huge amount  of crab, and sometimes there is just too much to eat at one meal.  The next day I tend to make crab cakes.  These succulent, delicious little morsels are just the perfect light meal, they pack a huge amount of flavour and are a classic make ahead dish.

Even if you can't buy your own crab and cook it from scratch, I know that it is now possible to source lovely prepared fresh crabmeat, and this recipe would be ideal for a first foray into the seafood world.

I used day old bread to make breadcrumbs, which I mixed with the crab meat, a teaspoonful of rose harissa (though a chilli would work as well), a finely chopped onion and an egg to bind the cakes together.

They sat in the fridge for about an hour, and then I fried them till browned on both sides.  We ate them with a simple tomato and onion salad.

I know I'm a little late, (partly because I have no television here in Brittany so Olympic coverage was via Radio 4, twitter and online newspapers) but I am entering these crab cakes into Ren's Sporting Snacks on Fabulicious Food! I do think these crab cakes  would be an ideal snack for watching sports, as the majority of preparation can be done in advance, and they take moments to cook.

You can find the link to Ren's Blog and posts here.

Gathering the meal together

I serve the brown and white meat separately, thus the two
shells 

Blitzing the breadcrumbs

Mixing all the ingredients together

Adding the harissa
(I'd made three non spiced cakes for my daughter)

Non - spiced crab cakes

And the spiced ones

I cooked them in oil

And we ate them with a simple salad.

WELL DONE TEAM GB!!!!!