Ingredients
- 500 g Breadcrumbs
- 250 g Crab Sticks
- 5 Eggs
- 2 Egg Yolk
- 3 cloves Garlic
- 250 g Leeks
- 20 g Lemon juice
- 15 g Mustard
- 80 g Olive Oil
- 9 g Kosher Salt
- 30 g Spinach
- 150 g All-purpose flour
Directions
This recipe of crab cake is kosher because of the use of surimi (as you may know, real crabs are prohibited). The preparation won’t take much time, especially if you already have panko breadcrumbs. And you can handle them even faster if you prefer frying such cakes instead of baking. In that case, you’ll need some more olive oil.
Steps
1 Done | Get all the ingredients ready to use: wash and dry your vegetables and eggs, unpack the crab sticks and measure everything needed to make your cooking work more comfortable. |
2 Done | Peel your garlic, separate yolks. Get your blender jug and combine both in it, season with salt. Mix until combined. |
3 Done | Squeezing a fresh lemon is preferable, but you may add any commercial juice as well. Keep mixing. |
4 Done | Add one tablespoon of moderately hot mustard into your mixture. Turn the blender until your base is smooth. |
5 Done | Gradually pour the measured amount of olive oil into your aioli, like it should be always done with any mayonnaise-like sauces. |
6 Done | Once the sauce is completely thick and smooth, you can use it for further steps. |
7 Done | Cut your crab sticks and transfer them into a medium bowl, it would be enough. |
8 Done | Chop the whole leeks and add them to the cut crab sticks. |
9 Done | Transfer all the aioli into the bowl with crab cake mix. |
10 Done | Cut your carefully washed spinach and add it to the bowl. |
11 Done | Combine this mix with dry breadcrumbs. |
12 Done | Generously sprinkle the kosher salt over the mass. |
13 Done | Break two eggs into the same bowl and stir. Let this mixture cool down in the fridge for an hour before molding the cakes. |
14 Done | Meanwhile, grind some black pepper with a mortar. This texture is always the best. |
15 Done | Now it's time to mold your crab cakes. Leaving this mix in the fridge lets you dealing with it much easier. |
16 Done | Mold the crab cakes with your hands. Don't make such cakes too large. |
17 Done | The resulting cakes should be rolled in the flour. |
18 Done | Break the rest of eggs into another bowl, whisk and season them with pepper. |
19 Done | Work fast when covering cakes with these seasoned beaten eggs. |
20 Done | Carefully roll each crab cake. |
21 Done | Transfer all the crab cakes to the baking sheet covered with foil. Bake for 25-30 minutes until the crab cakes become golden. |
22 Done | Serve immediately, as they taste the best when they're still warm. Enjoy! |
