• Nisshin Foods Bread Crumbs | 59422 | 50gm
• Pauls Buttermilk | 65340 | 100gm
• RedMan Crab Meat Special | 81152 | 1 tin
• RedMan Crab Meat Premium | 81151 | 1 tin
• RedMan Crab Claw Meat | 81153 | 1 tin
• RedMan Crab Meat Jumbo Lump | 81149 | 1 tin
• Fresh Avocados | --- | 2 whole
• RedMan Ground White Pepper | 61845 | 3gm
• RedMan Dried Parsley | 55726 | 3gm
• Deltasal Sea Salt | 58415 | 5gm
• Fresh Lime Juice | --- | 10gm
• Fresh Raw Eggs | --- | 3 nos.
• Bulla Sour Cream | 110605 | ---

1. Combine 50gm of breadcrumbs and 100gm buttermilk. Stir Well.
2. Add 1 tin of each type of crab meat:
Crab meat special x1


Crab meat premium x1


Crab claw meat x 1


Crab meat jumbo lump
Add in 2 whole avocados
Add 3gm of white pepper, 3gm of parsley and 5gm of sea salt and mix well
Add 10gm of fresh lime juice and 3 whole eggs
Mix everything before moulding it on to a tray
Place the mixture on to the baking tray using a small round cake ring and freezer for 4-6 hours.
Take out from the freezer and roll the crab cakes in flour, eggs and breadcrumbs.
Deep fry the crab cakes till crispy and golden in colour
Serve with sour cream or any other sauces you like.

3. Crab meat special x1
4. Crab meat premium x1
5. Crab claw meat x 1
6. Crab meat jumbo lump
7. Add in 2 whole avocados
8. Add 3gm of white pepper, 3gm of parsley and 5gm of sea salt and mix well
9. Add 10gm of fresh lime juice and 3 whole eggs
10. Mix everything before moulding it on to a tray
11. Place the mixture on to the baking tray using a small round cake ring and freezer for 4-6 hours.
12. Take out from the freezer and roll the crab cakes in flour, eggs and breadcrumbs.
13. Deep fry the crab cakes till crispy and golden in colour
14. Serve with sour cream or any other sauces you like.