Crab Cakes

Ingredients

  • 4x 170g

    Sealord Genuine Crabmeat (drained)

  • 1 cup

    panko breadcrumbs

  • 2

    eggs

  • 2 tbsp

    mayonnaise

  • 2

    spring onions, finely chopped

  • 2 tbsp

    fresh parsley, finely chopped

  • zest of 1 lemon

  • salt & pepper to taste

Directions

  1. Combine all ingredients together in a large bowl.
  2. Form mixture into fritters with wet hands.
  3. Place fritters into the fridge for around 10 minutes to rest, this allows for the breadcrumbs to absorb all the flavours.
  4. Shallow fry the crab cakes on a medium heat for a few minutes on each side until cooked through.
  5. Place on kitchen towels after cooking to absorb excess oil.
  6. Serve with your favourite Asian inspired salad and a wedge of lemon.