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Football Crab Cakes

8 Ingredients
20 Min
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Ingredients(6 people)
240 g cooked crab meat (canned) or chopped surimi
1 shallot
3 medium eggs
30 g breadcrumbs
1 tbsp strong mustard (± 15 ml)
2 tbsp oil (± 30 ml)
1/4 tsp hot chili paste (± 1 ml)
Salt
1
Step

Preheat the oven to Th 7-8 / 220°C, without convection.

2
Step

Using the Chinois, drain the crab meat; press out excess liquid using the Silicone Spatula.

3
Step

Peel the shallot and chop it using the Herb Chopper.

4
Step

In the EZ Mix N Store 2L, mix all ingredients using the Silicone Spatula.

5
Step

Set the SBF Mini Football on the cold oven rack. Divide the crab mixture into the six cavities.

6
Step

Place the rack at the lowest level in the oven and bake for approx. 20 min.

7
Step

Allow to stand for 5 min. then unmold and serve with a green salad and some mayonnaise with herbs.

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