Crab Cakes

Heat the oven to 150C. Boil, cool and peel the crab and store the meat cold. Put the shells in a baking pan with oil, carrot, leek and onion and let it bake in the oven for two hours.

Meanwhile, peel and boil the potatoes until they can be mashed lightly with a fork, let them cool.

Cool and filter the shells and vegetables from the pan, just save the oil. Mix the mashed potatoes with ¾ of the white crabmeat, ½ of the brown meat and 1/3 of the oil. Salt and pepper to taste. Form the mixture into flat cakes of approx. 50g each. This is most easily done with a board sprinkled with flour and a palette knife.

Heat up a frying pan.. Turn the crab cakes first in flour, then the beaten egg and finally in bread crumbs, fry them until they are golden and let them drip on paper towel.

Use the rest of the brown meat and crab oil to make a dressing for salad or mayonnaise flavored with lime and chili.
1 boiled edible crab or several smaller, total weight 1.25 kg
300ml olive oil
1 large carrot from Western Jutland, chopped
1 leek fra Western Jutland, chopped
1 medium onion, chopped
900g potatoes fra Western Jutland
A bit of flour, for springkling and breading
2 beaten eggs
100g breadcrumbs
salt and freshly grounded pepper

The recipe is from:
Fish & Moore / Café Sommerfisk
Bjerghuse 13
6990 Ulfborg
[email protected]

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