Small Crab Cakes

Ingredients for 6 People:

  • 2 free range eggs
  • 20 g (4 Tbsp) cornstarch
  • 150 ml (1/2 cup) whipping cream
  • 50 g (6 Tbsp) grated parmesan cheese
  • 2 tin of flaked crab (about 240 g/ 1 cup)
  • Salt & Pepper from Espelette

Preheat oven to 180 °C (375°F).

In a bowl, beat the eggs with the cornstarch. Add the cream and mix well then add the grated parmesan.

Drain the crab crumbs and add to the mixture. Add salt and Espelette pepper. Mix well until a smooth paste.

Pour the preparation in small loaf pans or small financier molds and cook for about 20 minutes or until the small cakes are golden brown.

Serve warm or cold.

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