Restaurant Grade Crab Cake Recipe

1 – “Crab” Cakes with Tuna and Cheese

I had leftover canned tuna, and wondered what I could make with it… then I opened my refrigerator and there were some crab sticks! It was a bit of a risky venture, but I made crab cakes by combining the two. The tomato sauce adds a refreshing flavor and improves the flavor.


Tomato sauce Ingredients:

200 grams Canned tomatoes

50 grams Onion (finely chopped)

1 pinch Garlic (minced)

1 Bay leaf

1 Salt and pepper

1 Soup stock cube

2 tbsp Olive oil

Crab Cake Ingredients:

85 grams Canned tuna (drained and flaked)

3 stick Imitation crab sticks (finely shredded)

2 tbsp Onion (finely chopped)

100 ml Panko

1/2 tbsp Milk

1 Egg

1 dash Salt and pepper

25 grams Camembert cheese

1 Plain flour

15 grams Butter

40 ml Vegetable oil

1 Fresh parsley

1 Baby leaf lettuce


Tomato sauce: Sauté the onions and garlic in olive oil. Then add the canned tomato, bay leaf, and consommé and simmer well. Season with salt and pepper.

Crab cakes: Thoroughly knead the canned tuna, crab sticks, onions, panko, milk, eggs, and salt and pepper together.

Tuck 1/2 the listed amount (about about 12 g each) of Camembert cheese in a patty of tuna-crabstick mix. Form into rounds and dust lightly with flour.

Heat butter and vegetable oil in a pan, and pan-fry each patty from Step 3 one at a time until crisp on both sides.

Arrange on a plate and top with some of the tomato sauce that’s been reheated. Sprinkle on parsley, arrange some baby leaf lettuce on the side, and serve.

The second recipe on the next page

[adinserter block=”1″]


1 of 4

Add Comment