Crab cakes with lime dressing
Servings Prep Time
16crab cakes 25min + 15 min rest period
Cook Time
10min
Servings Prep Time
16crab cakes 25min + 15 min rest period
Cook Time
10min
Ingredients
crab cakes
Lime dressing
Instructions
Lime dressing
  1. Start with the lime dressing (this way, all of the flavours have some time to blend together).
  2. Combine all ingredients for the lime dressing and season with pepper and salt, according to your own taste. Set aside for a moment.
Crab cakes
  1. Combine all ingredients for the crab cakes (using a kitchen aid or fork) and season with pepper and salt, according to your own taste. Leave the mixture to harden in the fridge for about 15 min.
  2. Divide the mixture into 16 portions and form small balls out of them.
  3. Heat some peanut oil in a non-stick skillet over medium-high heat. Add the crab cakes and fry for about 3-4 min on each side, until golden brown.
  4. Drain the crab cakes on a piece of a kitchen paper and serve immediately, together with the lime dressing.
Recipe Notes

* Panko are breadcrumbs with a light, flaky texture, typically used in Japanese cuisine as a coating for fried or baked food. I prefer Panko to regular breadcrumbs because its light, airy and delicate structure keeps the food more crispy and crunchy compared to regular breadcrumbs. Also, Panko absorbs less oil than breadcrumbs, allowing the fat amount to remain within reasonable amounts. You can find panko in most supermarkets nowadays.

In Dutch!