Originally Posted by Andy M.
Tonight we'll have the crab cakes that were aborted from last night.
Hi Andy, my crab cakes tasted really good but shallow frying them was really tricky as they were so soft inside. I used mashed potato as the main base and then crab meat, coriander, ginger, spring onion, egg yolk, chilli and bound all this together with a little flour and chilled in the fridge for half an hour before cooking. I don't know if you or anyone else has any tips for making them more firm? Maybe a whole new recipe and not using the potato?
Anyway, here was the end result, looks ok, tastes ok but just not sure about the consistency.