The ultra-easy crab cakes recipe, like in the United States

When you’re a busy/tired woman like me, it’s not always easy to revamp the recipes you prepare at home. Recently, as I couldn’t wait to make my spinach and feta quiche or the famous lazy mac and cheese for the umpteenth time, I told myself I’d try something new.

And then, I remembered the crab cakes I had once eaten at a roadside restaurant in Northern California. It was the first big road trip I took in my life, I was 25 years old, I had no kids and I still remember the taste of fireworks when I bit into this crab cake on the side of Highway 1. I decided to do it again and frankly, it was almost as good (even if I had seen it on my kids fighting and not Pacific, you can't have it all).

Crab cake ingredients (for 4 people)

• 460 g canned crab meat
• 1 egg
• 1 tablespoon mustard
• 6 tablespoons of mayonnaise
• 180g breadcrumbs or panko
• 2 tablespoons chopped chives
• 2 tablespoons lime juice
• A few drops of Tabasco
• Sunflower oil for cooking
• Salt and pepper

Crab cake recipe

• In a salad bowl, mix the crab meat, egg, mustard, mayonnaise, chopped chives, lemon juice. Salt and pepper to taste, add a few drops of Tabasco sauce to liven everything up.
• Form balls about 5 cm wide and place them in the refrigerator for 1 hour.
• Once the crab balls have cooled, flatten them slightly on top to form disks and roll them in breadcrumbs or panko.
• In a hot pan, brown the crab cakes in sunflower oil. Brown them on all sides.
• Serve with homemade mayonnaise or tartar sauce. These crab cakes are delicious as an appetizer or main course, but can also be served as an aperitif.

Enjoy your meal !

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