500 g of cooked crab, shell removed
2 1/2 cups (300 g) whole wheat flour
1 egg
1 tablespoon olive oil
1/2 teaspoon ground nutmeg
salt to taste
500 g of cooked crab, shell removed
2 1/2 cups (300 g) whole wheat flour
1 egg
1 tablespoon olive oil
1/2 teaspoon ground nutmeg
salt to taste
Process the crab through a potato ricer
In a bowl, place the flour and make an indentation in the center
Add the crab and remaining ingredients, mix well and knead, adding more flour as needed to prevent sticking
Let it rest for 3 hours
On a floured surface, shape into 2 cm diameter rolls and cut into 3 cm pieces
Cook the cakes slowly in boiling water with salt, until they rise to the surface
Drain with a slotted spoon and place in a bowl
Serve with olive oil and grated cheese
Serves 4
