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Cooking receipe to make crab cakes under category Aga Recipes. You may find some video clips related to this receipe below.

crab cakes

25g butter

2 spring onions finely chopped

25g plain flour

150ml milk

salt and freshly ground black pepper

2 x 170g tins of white crabmeat well drained

1 tablespoon chopped fresh coriander

1 tablespoon lemon or lime juice

25g fresh white breadcrumbs

To cook:

1 egg beaten

breadcrumbs

sunflower oil for shallowfrying

Melt the butter in a small pan on the simmering plate add the spring onions and cook gently until soft but not coloured.

Add the flour cook for 1 minute then gradually add the milk.

Season and bring to the boil stirringthe sauce will be very thick.

Allow to cool.

Add the drained crabmeat coriander lemon or lime juice and the measured breadcrumbs and stir lightly to mix.

Check seasoning.

Divide the mixture into twelve and make into round cake shapes.

Dip the crab cakes into beaten egg and then breadcrumbs to cover.

Cover and chill for about 30 minutes.

Heat the oil in a large nonstick frying pan on the boiling plate and fry the crab cakes for about 4 to 5 minutes each side until golden and hot right through.

Drain on kitchen paper then serve immediately with the lime and coriander dressing (qv) and a leafy salad.

If you can get fresh crab meat even better. Use either white or brown meat or a mixture of both about 225g. The quantities here serve six us a starter but you can make them much smaller and have them hot with drinks.

Serves 6

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