Crab Cakes

Ingredients

• 200 g canned crab meat, drained
• 2 spring onions
• 1/2 red pepper
• 5 sprigs of parsley
• 1 egg
• 50 g breadcrumbs
• 1 tablespoon(s) mayonnaise
• 1 teaspoon(s) of mustard
• 2 pinches of chili powder
• 1 teaspoon(s) Worcestershire sauce
• 1 lime

• Salt

• Panko (Japanese breadcrumbs)

• 1 knob of butter

• Oil

Preparation

1. Prepare the stuffing. Finely chop the spring onions and pepper. Finely chop the parsley.

2. Heat a drizzle of oil in a frying pan and brown the onions and pepper for 5 minutes. Leave to cool.

3. Whisk the egg in a bowl, then add the breadcrumbs, onion-pepper mixture, mayonnaise, mustard, chilli, Worcestershire sauce and parsley. Season with lemon juice and salt.

4. Add the crab meat, then knead the stuffing by hand until the mixture is homogeneous. Cover and refrigerate for 30 minutes.

5. Prepare the meatballs. With slightly damp hands, take 30 g of the mixture to shape into compact meatballs.
   Pour the panko into a bowl and roll the meatballs in it.

6. Melt the butter with a drizzle of oil in a frying pan over medium heat, then cook the meatballs for 8 minutes, turning them regularly.