These Small Crab Cakes, light and crunchy, are perfect for a simple starter but a bit sophisticated. The sweet flavour of the crab is the perfect highlight for these little cakes. Serve them as an aperitif or as a starter, it’s up to you.
First, here is the list of the different Ingredients you will need to prepare the Small Crab Cakes that serves 6
- 2 big 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 and Pepper from Espelette
Now, here are the few steps you will need to follow to make the Small Crab Cakes
First, start Preheating your oven to 180 °C or 375°F.
Then, In a bowl, beat the eggs with the cornstarch. Add the cream and mix well then add the grated parmesan. Set aside.
After that, drain the crab crumbs and add to the mixture. Add salt and Espelette pepper. Mix well until you get a smooth paste.
Pour this preparation in small loaf pans or small financier moulds and cook for about 20 minutes or until the small cakes are golden brown. Wait until lukewarm before taking out of the small moulds.
Serve warm or cold. You pay serve these Small Crab Cakes with a Pattypan Squash Soup.
