Tom Douglas cake crab at the Dahlia Lounge - Tom Douglas cake crab at the Dahlia Lounge - Healthy and gourmet meal idea

Tom Douglas cake crab at the Dahlia Lounge

Prep Time20 mins
Cook Time35 mins
Total Time35 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Crustacean fish and seafood, Place, Recipes of the world
Calories: 140kcal


  • 450 g For 8 pieces
  • 18 cl Crab meat (dungeness) drained and well cleaned
  • 5 c. coffee Mayonnaise
  • 30 g Lemon zest
  • 30 g Onion minced (green included)
  • 250 g Butter
  • 4 washers Panko (Japanese breadcrumbs)
  • Ground pepper
  • Flower of salt
  • Citron


  • Drain the crab meat well by squeezing it lightly by hand in a colander.
  • In large bowl, stir in lemon peel, mayonnaise and new onion. Add salt and pepper. Mix everything gently with a spatula. Add 50 g of panko and mix again. Divide the device into 8 portions.
  • Coat the portions in the remaining 200 g of panko. Lightly pat cakes to remove excess breadcrumbs. Leave to rest in the refrigerator for at least 1 hour.
  • Preheat your oven to 230 ° C (tea 7-8). Quickly fry the cakes in two pans, divide them in a dish and bake for 12 minutes. Return the cakes halfway through cooking. They must be warm to heart and well gilded. Serve with lemon slices and homemade mayonnaise.

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