Easy crab cakes

I’m off to Singapore and Vietnam tomorrow for two weeks of food and festivities. It’d be my first time visiting Vietnam and I’m looking forward to it. Most of the time will be spent celebrating the union of my brother-in-law and his future wife, but trust me, I’m definitely going to try and fit in copious amounts of food sampling. Yay me!

Nothing exciting happening in my own kitchen though…it seems my boxes and beloved cookware have now gone past the Mediterranean and enroute to Singapore, possibly somewhere in the Indian Ocean. Fingers crossed the boxes will go through a smooth transfer to another ship before making its way down under.

For now, I’m dusting off an older post, birthed in my London kitchen. It was inspired from my trip to Miami, the land of giant and delicious crab cakes.

EASY CRAB CAKES
Makes about 6-8 cakes

3 x 170g canned crab meat
1/2 cup of seasoned breadcrumbs
1 cup of cooked potatoes, chopped or crushed
1 egg lightly beaten
1/2 cup of yellow onion, chopped
2 tbsp capers, rinsed and chopped
1/4 cup mayonnaise
pinch of cayenne pepper
a light squeeze of fresh lemon juice
a handful of chopped parsley
salt and pepper

In a large bowl, mix all of the ingredients except the breadcrumbs together.

Divide the mixture into 6-8 portions, shape into patties, coat lightly in breadcrumbs and shallow fry till golden brown.

Serve with lemon wedges and a side salad.

Enjoy!! See you in two weeks time (I may blog while I’m away but no guarantees, I may be too busy eating!)…

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