Crab Cake Portion
Discover delicious mini crab cakes, soft and slightly spiced with mustard and chili, perfect for a light and tasty starter or appetizer.
6 people.
Easy
€€ - €€€
125 kcal/serving
Préparation
5 min
Cuisson
20 min
Repos
5 min
Préparation
Drain the crab well by pressing it.
Chop the peeled shallot cut into pieces (Supersonic compact chopper).
Mix all the ingredients in a bowl (Silicone spatula) and spread the mixture into the Mini football mold placed on the cold oven rack.
Bake for about 20 minutes, low in the oven preheated to conventional heat, Th 7/8 or 220°C.
Let rest for 5 minutes before unmolding and serving with a green salad and herb mayonnaise (optional).
Ustensiles
SuperSonic® Tall Chopper
Regular price
€64,90
Selling price
€64,90
Regular price
€0,00
Silicone spatula
Regular price
€22,50
Selling price
€22,50
Regular price
Mini football mold
Regular price
€34,90
Selling price
€34,90
Regular price
€0,00
Ingrédients
- 240 g of crab flakes (or crab surimi flakes)
- 1 shallot
- 3 eggs
- 30 g of breadcrumbs
- 15 ml of strong mustard
- 15 ml of oil
- 1 ml of chili puree (or harissa)
- Salt
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