Alive and Cooking

Scalloped Crab Cakes

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  • 200 g crab meat 
  • 2 large white potatoes, thinly sliced 
  • Spring onions, finely chopped
  • 2 eggs
  • Breadcrumbs
  • Self-raising flour 
  • 250 mls apple cider
  • 1 1/2 tbsp Massel chicken stock powder
  • Sunflower oil 

Into a bowl, mix together the crab meat, 1 egg, spring onions, 1 tbsp stock powder and stir to combine. Sprinkle in enough breadcrumbs to bring the ingredients together.

In another bowl, mix together the flour, 1/2 tsp stock, 1 egg and enough cider to form a thick, smooth consistency. In between 2 slices of potato, add a good spoonful of crab mixture, coat in batter and fry until golden and crispy. 

Makes 8 

Scalloped Crab Cakes