The Cunning Crabcake

I have always been in love and ironically allergic to this flavorful crustacean. This is probably the reason why I savor crab dishes on those rare occasions that we have it at home.

For this week's post, I've decided to feature the easy to make, no fuss to eat; crab cake.

Ingredients:
200 grams peeled shrimps (or a cup of deboned, skinless chicken breast)
250 grams crab meat, flaked ( I prefer the ones found in the frozen section as the canned ones tend to be a tad salty)
1/4 c carrots, finely chopped
1 medium sized onion, finely chopped
1 tsp garlic, macerated and finely minced
1 tbsp celery powder (or fresh)
1/2 tsp oregano
1/2 tsp paprika
1/2 tsp thyme
salt and pepper
1 c Japanese breadcrumbs
cooking oil

Procedure:

1. Throw the first ten ingredients in a food processor until well blended but NOT pureed as the hard ingredients have been pre-chopped already.
2. Take mixture out of food processor and heat up your oil (preferably not deep fry levels, like enough to cook an egg).
3. Form mixture into patties by getting 2 tbsp of the mix, form into balls and transfer between hands til it resembles a patty. 
4. It will be sticky so the transfer from palm to palm works the mix, allowing it to form better. When you get the desired form, dredge in bread crumbs.
5. Fry til golden brown, flipping to ensure both sides are cooked evenly.

Works great with salsa or a little Japanese mayo!! (salsa recipe here)

Quick, flavorful and somewhat light despite the breading and the oil. I loooove this dish!

From Kitchen Wanderings, here's to a life full of flavor!