PETITE BAKED CRAB CAKES
Fresh crab is in season right now – you can get it in fishmongers all along the coast of Sussex, where we are spoilt for choice in terms of the length of our coastline.
Look for fresh, clean crabs, and choose these rather than using crab from a tin, as the taste and smell is a bit ﬁshy and metallic, and the price is much the same as fresh anyway. For tasty presentation, serve the crab cakes on large leaves of lettuce, topped with thinly sliced radishes.
½ cup (30g) panko bread crumbs
1 large egg
1 large egg white
2 tablespoons ﬁnely chopped shallots
2 tablespoons ﬁnely chopped red pepper
1 tablespoon light mayonnaise
2 tablespoons ﬁnely chopped fresh parsley
1 tablespoon fresh lemon juice
A few dashes of Tabasco sauce
⅛ teaspoon freshly ground black pepper
Cooking spray or oil mister
Eight small lemon wedges, for serving
In a large bowl, combine the panko, whole egg, egg white, shallots, pepper, mayonnaise, parsley, lemon juice, Tabasco, ¼ teaspoon plus ⅛ teaspoon salt and black pepper.
Pick over the crabmeat to remove any bits of shell, then fold the meat into the panko mixture, being careful not to overmix. Gently shape into eight round patties with your hands, about ¼ cup each. Refrigerate for at least 30 minutes before baking.
Preheat the oven to 220°C/200°C fan/Gas 7. Spray a non-stick baking sheet with oil and arrange the crab cakes on it. Bake until golden, turning once, 8 to 10 minutes on each side. Serve with lemon wedges for squeezing.
You can form the patties ahead of time and keep them refrigerated until you’re ready to bake. These are perfect as a starter or as a main course for four if served with a large salad.
The Skinnytaste Cookbook by Gina Homolka is available now (Harper Thorsons, £18.99 paperback)