My favourite Australian crab is definitely the Fraser Isle Spanner crab. It's sweet and succulent when cooked, perfect for these crab cakes.
I first ate crab cakes in New York about 10 years ago. I still remember how scrumptious every mouthful was and even though these are not the same recipe, they take me back to that day every time I make them. Oh how I love New York! Here's my recipe -
Creamy Spanner Crab Cake Recipe
Makes 8 crab cakes
300 grams crab meat (I use Fraser Isle Spanner Crab)
1 cup mayonnaise
1 cup Panko crumbs
1 tablespoon fresh dill
1 tablespoon worcestershire sauce
Juice of half a lemon
1 teaspoon sweet paprika
1 tablespoon garlic powder
1/2 teaspoon sea salt
1 teaspoon baking powder
Oil for frying
Step one - In a bowl, combine all ingredients well.
Step two - Form round patties ( approx 1 tablespoon of mixture each) and place them on a piece of baking paper. Refrigerate for at least 1 hour prior to frying.
Step three - Fry until golden.
Serve immediately with some mayonnaise and fresh lemon wedges. Add fresh herbs such as dill to the mayonnaise for added flavour.
You can use any crab meat but I love the sweetness of Spanner Isle Spanner Crab.
I like to cook these crab cakes using a trivet on my Ziegler and Brown Triple Grill but you can use any BBQ or indoor stovetop.
They are best served hot but you can also eat them cold. I also make mini patties when I'm entertaining and serve them as canapes. They're delicious!
I would love to see you cook these and post them on Instagram. Tag me Come Grill With Me so I can check them out. Love, Irene XO.