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Kosher Crab Cake

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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

Nutritional information

196 g
Serving Size

Amount Per Serving

510
Calories

Calories from Fat 149

18 g
Total Fat

Saturated Fat 3 g, Trans Fat 0 g

175 mg
Cholesterol
1228 mg
Sodium
304 mg
Potassium
70 g
Total Carbohydrates
4 g
Dietary Fiber
18 g
Protein

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Kosher Crab Cake

Features:
  • Events and Gatherings
It's possible to make crab cakes kosher, this recipe lets treating guests with this appetizer.
  • 2 h 10 min
  • Serves 8
  • Medium

Ingredients

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!

Iv Olendr

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