( SERVES 4 )
You would never imagine cans of crab meat could work so well – even “non-seafood lovers” devour these with enthusiasm.
- Combine everything except the cooking oil and lemon for garnish. Mix together well and form into fritters with wet hands.
- Place in the fridge for a minimum of 30 minutes to rest. It’s also a chance for the breadcrumbs to absorb any excess crab juice.
- Shallow fry on a medium heat for a few minutes, only once on each side. Place on a plate layered with kitchen towels after cooking.
- Squeeze lemon juice over the fritters. Serve warm.
Cook's tips: We like to use olive oil for the frying, but any neutral oil will do. Panko breadcrumbs are Japanese-style crumbs and are available in supermarkets nationwide.
Annabelle recommends: Sealord Crab Meat Having several cans of this gem in your pantry makes the crab cakes so easy to prepare. Even scattered over a salad, this crab meat is a test kitchen favourite and a staple pantry product.