"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crab cakes Recipe

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This recipe for Crab cakes, by , is from The Tysoe-Wiseman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janice Tysoe-Wiseman


3 cans crab, drained
1/2 cup panko
1 cup leeks, small dice
2 cloves garlic, minced
2 tbsp relish
1 egg
1 stalk celery, small dice
1/2 cup red pepper, small dice
3/4 tsp salt
1/2 tsp black pepper
olive/veg oil for frying

1 cup flour
4 eggs beaten
1 cup milk
2 cups breadcrumbs

Mix all the crab cake ingredients (except the oil) together and divide into 24 portions. Form crabcakes and refrigerate for 1 hr to firm up.
Coating :
Put the flour in one bowl; beat together eggs and milk in another; and put the breadcrumbs in a third.
Dust cakes in the flour and shake off the excess. Dip in the egg mixture and then the breadcrumbs to coat fully.
Fry cakes in small amount of oil over medium heat until heated through and golden brown. Drain on paper towels and serve with your favourite condiments.

Number Of Servings:
Number Of Servings:
2 dozen




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