Crab cakes with Kewpie
A good crab cake has more crab than filling: panko binds discreetly, and Kewpie adds body without masking the sweetness of the meat.
Instructions
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Thaw the crab
Place the Crab Meat covered in the fridge for 6-8 hours. Alternatively, for faster thawing, keep the sealed bag in cold water for 45-60 minutes or, quicker still, under running cold water for 25-30 minutes. After thawing, drain it and check carefully for any fragments of cartilage or shell.
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Bind the mixture
Gently fold the crab with the egg, 50 g Kewpie, the mustard, spring onions and 40 g Panko. Keep the crab flakes as whole as possible.
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Shape and chill ⏱ 20 min
Shape eight patties and coat them with the remaining panko. Chill them in the fridge to firm up before the pan.
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Sear the first side ⏱ 3 min
Heat the butter and oil over medium heat. Lay the crab cakes in without crowding the pan and cook until the crust is golden.
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Flip and serve
Flip with a wide spatula and brown the second side. Serve immediately with the rest of the Kewpie mixed with lemon and radishes.
Good to know
The meat is already cooked. The pan only needs to heat the center and form the crust. If you overmix, the texture turns to paste. Contains crustaceans, gluten, egg, soy and mustard.
Frequently asked questions
Do I need to cook the crab meat for crab cakes?
No, the Crab Meat is already cooked. The pan only heats the centre and forms the crust, about 3 minutes on each side.
Why do crab cakes fall apart when frying?
Because they were not firmed up before the pan. Shape and chill them in the fridge for around 20 minutes, and the egg with the 40 g of Panko in the mixture binds them.
How do I thaw crab meat?
Keep it covered in the fridge for 6 to 8 hours or, faster, in the sealed bag in cold water for 45 to 60 minutes. After thawing, drain it and check for any fragments of cartilage or shell.
Why should you not overmix the mixture?
Because overmixing turns the texture to paste. Gently fold the crab with the egg, Kewpie, mustard and Panko, keeping the crab flakes as whole as possible.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Crab cakes with Kewpie
Crab cakes with Kewpie
A good crab cake has more crab than filling: panko binds discreetly, and Kewpie adds body without masking the sweetness of the meat.
Notes
The meat is already cooked. The pan only needs to heat the center and form the crust. If you overmix, the texture turns to paste. Contains crustaceans, gluten, egg, soy and mustard.
