Welsh Crab Cakes
July 06, 2017
"While looking at Welsh recipes for CQ #4, I stumbled across Mermaid Foods who said at their site "At Mermaid Seafoods, we are a family-run business & for 2 generations have been sourcing the best fresh fish & seafood for North Wales restaurants, hotels & private customers since 1984. We are proud to be 1 of the largest fish suppliers in Wales." Only 8 of their recipes were shared at the site, but 2 captured my attention. This is the 1st being entered for play in the Culinary Quest #4 & I did feel the need to modify it to meet our recipe stds & because few of us have the sourcing options enjoyed by Mermaid Seafoods. Just accept that Mermaid Seafoods sees their crab cakes as an "art form", while we are likely to be a bit more practical. ENJOY!"
- Serving Size: 1 (98 g)
- Calories 152.6
- Total Fat - 5.6 g
- Saturated Fat - 1 g
- Cholesterol - 37.1 mg
- Sodium - 155.2 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 2.1 g
- Sugars - 2.4 g
- Protein - 4 g
- Calcium - 21.1 mg
- Iron - 1 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.1 mg
Peel potatoes & cut into evenly sized chunks. Put into a lrg pan & cover w/cold water. Add a generous pinch of salt & bring to a boil. Then turn down the heat slightly & simmer until tender, but not mushy. Drain & put back into the hot pan for a minute to dry off, then roughly crush them w/a fork, so they're a mixture of mash and sml lumps.
Meanwhile, open the canned crab meat, drain very well & flake any large pieces. You may even want to pat the crab meat dry w/paper towel before adding it to the potatoes.
Stir in the chives, capers & anchovies. Season lightly & mix together gently, adding a little of the beaten egg to bring the mixture together into patties – it shouldn't be too sloppy. Use your hands to form into 4 lrg cakes or 6 smaller ones.
Put the remaining egg in a shallow bowl & tip the flour & breadcrumbs onto separate saucers. Dip ea crab cake into the flour, the egg & finally the breadcrumbs until thoroughly coated. This may require a 2nd egg. Put into the fridge for at least half an hour to firm up.
Heat a frying pan w/the butter & oil until the butter begins to foam. Add the crab cakes in batches as necessary, cook for 5 min on a med-high heat until golden & well-crusted, then turn them over carefully & repeat on the other side. Serve immediately w/lemon wedges.
NOTE RE SERVINGS: I listed 6 servings for this recipe because my intent is to use it as a starter course or appetizer, but the recipe also creates 4 main-dish servings if that's your choice.
CRAB MEAT INFO: LUMP WHITE CRAB MEAT is packed using the lumps from the knuckle area of the crab. As the highest of the 3 grades of crab, the taste & appearance sets this crab in a class by itself. The flavor is delicate & sweet w/a texture that is perfect for your favorite fancy recipes. --- FANCY WHITE CRAB MEAT is the std grade of crab. The can contains all white body meat, is considered an excellent alternative to the more expensive lump product & works well in salads, soufflés & crab cakes. --- FANCY PINK CRAB MEAT is the value grade of crab & contains all pink body meat. Because this product is more abundantly available, it offers the perfect balance between quality & price & works well for casseroles & dips.
Tips & Variations
- No special items are required.