CRAB CAKES

CRAB CAKES

Crab cakes are the ultimate fish cake. It’s important to use the finest fresh crab you can find – the fresher the meat, the sweeter it will taste. If you have time, cook your own crab and pick the meat yourself as this is the best way to ensure the biggest flakes possible.

INGREDIENTS

SERVES: 8

1 red pepper, cored, deseeded and finely diced

1 small onion, finely chopped

4 spring onions, finely sliced

2 garlic cloves, finely grated

½ bunch of parsley, tough stems removed, leaves chopped

Finely grated zest of 1 unwaxed lemon

2 tbsp Dijon mustard

2 tsp Worcestershire sauce

½ tsp Tabasco sauce

1-2 tsp salt

1 tsp cayenne pepper

1 egg, plus 1 extra egg white, lightly beaten together

500g white crabmeat, freshly picked

200g fresh breadcrumbs

Plain flour, for dusting

Vegetable oil and butter, for cooking

Juice of ½ lemon

 

To serve:

Mayonnaise, or lime and paprika mayo

METHOD

1: To make the crab cakes, put the red pepper, onion, spring onions, garlic, parsley, lemon zest, all of the seasonings and the beaten egg into a large bowl. Mix together with your hands to ensure all ingredients are evenly combined.

2: Gently fold in the crabmeat and 75g of the breadcrumbs. Stir through carefully, just to combine. You don’t want to mash the delicate crab flesh. Cover and chill in the fridge for 30 minutes to firm up – this will make it easier to form the mixture into crab cakes later.

3: Divide the crab mixture into 8 equal portions, then, using lightly floured hands, shape and mould into patties. Transfer the crab cakes to a tray, cover with cling film and chill in the fridge for at least an hour.

4: When you’re ready to cook the crab cakes, sprinkle the remaining breadcrumbs onto a flat tray or plate. Carefully roll each crab cake in the crumbs on both sides to coat evenly. Gently shake off any excess breadcrumbs.

5: Heat a generous glug of oil in a large, non-stick frying pan over a medium-high heat. You may need to fry the crab cakes in a couple of batches, to avoid overcrowding the pan. Cook the cakes in the pan for 3-4 minutes on each side until they are golden brown, cooked through and deliciously crisp.

6: Towards the end of cooking, add a generous knob of butter to the pan and melt until foaming and a rich golden brown. Squeeze in the lemon juice and baste the crab cakes by spooning over the nutty butter and juices.

7: Transfer to a warmed plate and serve with plenty of mayonnaise and a crisp green salad.

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INGREDIENTS

SERVES: 8

1 red pepper, cored, deseeded and finely diced

1 small onion, finely chopped

4 spring onions, finely sliced

2 garlic cloves, finely grated

½ bunch of parsley, tough stems removed, leaves chopped

Finely grated zest of 1 unwaxed lemon

2 tbsp Dijon mustard

2 tsp Worcestershire sauce

½ tsp Tabasco sauce

1-2 tsp salt

1 tsp cayenne pepper

1 egg, plus 1 extra egg white, lightly beaten together

500g white crabmeat, freshly picked

200g fresh breadcrumbs

Plain flour, for dusting

Vegetable oil and butter, for cooking

Juice of ½ lemon

 

To serve:

Mayonnaise, or lime and paprika mayo

METHOD

1: To make the crab cakes, put the red pepper, onion, spring onions, garlic, parsley, lemon zest, all of the seasonings and the beaten egg into a large bowl. Mix together with your hands to ensure all ingredients are evenly combined.

2: Gently fold in the crabmeat and 75g of the breadcrumbs. Stir through carefully, just to combine. You don’t want to mash the delicate crab flesh. Cover and chill in the fridge for 30 minutes to firm up – this will make it easier to form the mixture into crab cakes later.

3: Divide the crab mixture into 8 equal portions, then, using lightly floured hands, shape and mould into patties. Transfer the crab cakes to a tray, cover with cling film and chill in the fridge for at least an hour.

4: When you’re ready to cook the crab cakes, sprinkle the remaining breadcrumbs onto a flat tray or plate. Carefully roll each crab cake in the crumbs on both sides to coat evenly. Gently shake off any excess breadcrumbs.

5: Heat a generous glug of oil in a large, non-stick frying pan over a medium-high heat. You may need to fry the crab cakes in a couple of batches, to avoid overcrowding the pan. Cook the cakes in the pan for 3-4 minutes on each side until they are golden brown, cooked through and deliciously crisp.

6: Towards the end of cooking, add a generous knob of butter to the pan and melt until foaming and a rich golden brown. Squeeze in the lemon juice and baste the crab cakes by spooning over the nutty butter and juices.

7: Transfer to a warmed plate and serve with plenty of mayonnaise and a crisp green salad.

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TOM’S TABLE (2015)

The ideal companion for anyone looking for simple everyday recipes with irresistible flavour, perfect for dinner parties or wonderful family meals.

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