Panko Crab Cakes

Charmaine Lu -
  • 500g floury white potatoes, peeled and chopped
  • 2 chopped spring onions
  • 300g white crab meat
  • Pinch of cayenne pepper
  • ½ lemon, zest only
  • 2 tbsp mayo
  • 75g seasoned flour
  • 2 beaten eggs
  • 100g panko breadcrumbs
  • Veg oil for frying
  • Boil the potatoes, then drain and mash until smooth. Tip the mash into a bowl and stir in the spring onions, crab meat, lemon zest and cayenne, then season and fold in the mayo. Stir to combine, then shape into 8 patties. Place on a baking tray and chill for 30 mins to firm.
  • Place the flour, eggs and breadcrumbs into separate shallow bowls. Dust the crab cakes in flour, dip in the egg and coat in the breadcrumbs, then fry in ½ cm of veg oil for 5 mins on each side for 5 mins or until golden, crisp and cooked through. Serve with salad and tartare sauce.
40 mins
8 serving