How to make crab cakes

Last year I got you from Hamburg Isemarkt reported. I don't shop there that regularly because the market is usually too crowded for me and I go to the Organic market around the corner You can actually get everything I need, but every now and then it has to be the Isemarkt - not least when I need fresh prawns, because there are by far the best in Hamburg.

Until recently, shopping at the crab stall also included a crab cakes on hand - after all, the Isemarkt is almost a km long, so you have to have a little refreshment on the way; o)
Since I used to like to make crab and salmon meatballs, I've now tried a replica of the Isemarkt crab meatballs and should I tell you something? These are way better!

In contrast to the Isemarkt crab cakes, which are of course also fried in chord, mine are very tender and juicy, which literally melt on your tongue. In combination with cream and dill potatoes an absolute feast that we of course only rarely treat ourselves to, because even if such a crab cakes looks very unspectacular, this impression is deceptive - crab cakes are the king of meatballs.

In order for such a crab cakes to taste really good, it has to be fresh crabs, the shrink-wrapped ones from the refrigerated shelf are really no alternative and should stay exactly where they are, in the refrigerated shelf.
There are few products where the difference between really fresh and supermarket goods is as clear as with shrimps. A freshly peeled crab tastes juicy, sweet, you can taste the sea.
Supermarket crabs are not only anything but fresh, dry and have a rubber-like consistency, they are also washed several times during their little trip around the world, "packed in a protective atmosphere" and thus lose most of their aroma.

As with the crab cakes on the Isemarkt, I use minced pork in addition to crabs for binding. There are also many recipes on the Internet that use ground beef, but that has too much flavor for my taste and thus affects the fine aroma of the crabs - I also avoid beef whenever possible. Ground pork is therefore the better choice in this case.

I want some of the crabs, although with such a high-quality food it takes a bit of effort, especially if you peel the crabs yourself like me, but the aroma is better distributed in the meatball.
So that you can also see that they are crab cakes, and because this makes the texture heartier, almost half of the crabs are not minced in the meat batter.
I am extremely cautious about seasoning the meatballs and only use salt & pepper - typically German; o)
No, that's nonsense, of course, otherwise I also like to season and abundantly, but the crab aroma is so fine and complex that I don't want to adulterate it with herbs and spices. A touch of salt and a little pepper are enough to get the maximum out of the crabs.
It just occurred to me that a little lemon myrtle might not do any harm, I'll try that next time - by the way, lemon myrtle is one of my ABSOLUTE favorite spices, but more about that another time; o)

What I do with the crab shells and which is the tastiest side dish to my favorite meatballs, I'll show you soon.

500 g freshly peeled crab meat

200 g minced pork

1 shallot, very finely diced

2 small eggs

salt and pepper

Turn 300 g of crab meat through the meat grinder. Mix all ingredients in a bowl to form a smooth meat batter. Season with salt and pepper. Shape into meatballs and gently fry on both sides until the meatballs are through.