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Crabcakes with a Tomato, Crab and Basil Dressing
Handmade crab patties paired with a warm tomato and basil infused crab oil dressing.
Seafood
Main Course
Gourmet
Crab
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
49
g
per serving
196.2 g total
Fat
83.1
g
per serving
332.6 g total
Protein
29.7
g
per serving
118.8 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
50
g
Flour
For dusting
Dairy
2
piece
Eggs
Beaten
Fruits
0.25
piece
Lemon
Juice only
GrainsCereals
100
g
Breadcrumbs
NutsSeeds
10
piece
Basil
Fresh leaves
1
pinch
Salt
To taste
1
pinch
Black Pepper
To taste
OilsFats
300
ml
Olive Oil
Seafood
1.25
kg
Brown Crab
Cooked
Vegetables
1
piece
Carrot
Chopped
1
piece
Leek
Chopped
1
piece
Onion
Chopped
900
g
Potatoes
2
piece
Tomatoes
Skinned, seeded and chopped
Method
1
Preheat oven to 150°C.
2
Bake crab shells with olive oil, carrot, leek, and onion for 2 hours to infuse the oil.
3
Strain the oil and discard the vegetables and shells.
4
Boil potatoes in salted water until soft then mash them with a fork.
5
Mix mashed potatoes with most of the crab meat and a third of the crab oil.
6
Shape 50g balls of the mixture into flat patties.
7
Coat patties in flour, then egg, and then breadcrumbs.
8
Warm the remaining crab oil, tomatoes, basil, lemon juice, and remaining crab meat in a pan.
9
Heat oil in a deep-fryer to 160°C.
10
Fry the cakes for three minutes until golden and drain on paper.
11
Serve cakes with the warm dressing and garnish with a basil leaf.