Crabcakes with Parmesan Cheese

Kiwilimon Molinari
These crabcakes are delicious and very light, they go well with a green salad.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 cups onion, chopped
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 1/2 teaspoons fresh ginger, grated
  • 1/2 cups red bell pepper, chopped
  • 6 chives, chopped
  • 450 grams crab
  • 2 teaspoons Tabasco sauce
  • 2 tablespoons parsley
  • 3 tablespoons breadcrumbs
  • 1/2 teaspoons Dijon mustard
  • 1 egg, beaten
  • 1 1/2 cups flour, for breading
  • 1 1/4 cups breadcrumbs, bread
  • 2/3 cups Parmesan cheese, grated
  • 2 eggs, for breading
Preparation
2h
0 mins
Medium
  • Heat oil, sauté onion, garlic, and ginger. Add bell pepper and green onion until soft. Transfer to a plate and cool for 20 minutes.
  • Add the crab, Tabasco, parsley, 3 tablespoons of breadcrumbs, mustard, salt, pepper, and egg to the cooled vegetables.
  • Prepare the crabcakes to the desired size, using a little flour on your hands and place on a baking tray, refrigerate until firm for 30 minutes.
  • Place flour on a plate. In another plate, mix the breadcrumbs with the cheese. In another, beat the eggs. Remove the crabcakes from the refrigerator and coat them in flour, then in the egg, and finally in the plate with breadcrumbs and cheese. Arrange on the baking tray.
  • Heat oil in a skillet and brown the crabcakes on both sides. Drain on paper towels. Serve hot immediately or reheat in the oven.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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