Wednesday, August 4, 2021

Recipe of the Week: Crab cakes

Chef and Palestine on a Plate app creator Joudie Kalla shares her recipe for crab cakes

 

Summer finally reared its head last week and I was inspired to create some fresh, crisp, tangy crab cakes. I love making this dish as its absolutely delicious, simple and given they’re equally perfect for snacking as much as part of a main meal, I bet you won’t be disappointed either.

 

Crab cakes by Joudie Kalla
Crab cakes by Joudie Kalla

 

Ingredients:

350g fresh white crab meat.

Small bunch of mint, chopped.

Small bunch of coriander, chopped.

Half a red chilli, deseeded and chopped.

One tablespoon of sesame oil.

One or two tablespoons of red chilli jam.

Soy sauce to taste.

Four to six tablespoons of plain flour.

Half an egg, whisked.

Half a lime.

 

Method:

– Flake the crab meat, add the herbs, sliced chilli and sesame oil, chilli jam and soya sauce.

– Add a squeeze of lime.

– Add the egg and mix.

– Mix everything and shape into patties. It can get a little tricky as the crab will be very flaky, but do not worry: It will come together.

– Take the patties and the flour and flour each side.

– Place in a hot pan with a little oil and sear together.

– Searing will take a very short time. The aim is to get a golden colour as the crab is already cooked.

– When ready, place on top of a salad of choice. I like bean sprouts with coriander and mint.

 

This recipe should make six crab cakes of a good size. Happy dining.

 

Joudie Kalla is a Palestinian chef and a lover of Middle Eastern food. She runs Baity Kitchen Catering and recently launched an app named Palestine on a Plate to share Palestinian recipes and personal stories. Follow her on Twitter at @BaityKitchen.

 

 

Subscribe to our free once daily email newsletter here:

     

    The Steeple Times
    We research and background check our articles. If you believe we have made and error in some detail please get in touch, we seek always to write the truth and stand against a press owned by a self selected few. Please help us, we will accept all your likes, subscriptions and anonymous suport. The Editor and his team at the Steeple Times.

    4 COMMENTS

    1. I love crab cakes and I shall certainly be trying this recipe. I tend to serve mine with a plum tomato,tarragon and white wine vinegar reduction as it cuts through the richness of the crab beautifully. Thanks so much for these delicious recipes Joudie,I look forward to them every weekend!

    2. I, for once, agree with Mrs M. This does sound delicious. I would never eat these with anything crude like chips, but only with samphire and accompanied by a good burgundy

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here

    Advertisement
    Advertisement

    Become a Patron of The Steeple Times

    Independent journalism will only remain independent if it is supported by clear-thinking people like you. We each have the command to make a real difference. Join us.

    2,668FansLike
    2,068FollowersFollow
    11,600FollowersFollow

    Subscribe For DAILY NEWS

    Please subscribe, like and share this very British site, it helps us grow. Your data is protected and The Steeple Times will send you an email at noon everyday that we rather trust you will enjoy.

    Advertisement

    Weather

    London
    broken clouds
    21.8 ° C
    24.4 °
    20 °
    54 %
    0.5kmh
    75 %
    Wed
    22 °
    Thu
    21 °
    Fri
    20 °
    Sat
    20 °
    Sun
    21 °