Name: Crab cakes with dill mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 250g potatoes diced; 300g white crabmeat; 1 tbsp capers drained and finely chopped; 2 spring onions finely chopped; zest and juice 1 lemon plus extra wedges to serve; small bunch dill finely chopped; 4 tbsp good-quality mayonnaise; 2 tbsp plain flour; 1 egg lightly beaten; 85g dried breadcrumbs; sunflower oil for shallow frying

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Crab cakes with dill mayonnaise

Crab cakes with dill mayonnaise

James Martin

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

Plus chilling

A star rating of 4.3 out of 5.11 ratingsRate

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Little fish favourites, perfect for dipping at parties or as a smart starter

Freezable

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A star rating of 4 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

250g potatoes

diced
300g white crabmeat
1 tbsp capers

drained and finely chopped
2 spring onions

finely chopped
zest and juice 1 lemon

plus extra wedges to serve
small bunch dill

finely chopped
4 tbsp good-quality mayonnaise
2 tbsp plain flour
1 egg

lightly beaten
85g dried breadcrumbs
sunflower oil

for shallow frying

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Nutrition: per serving

kcal448
fat27g
saturates4g
carbs33g
sugars2g
fibre2g
protein21g
salt1.65g

Method

step 1

Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
step 2

In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
step 3

To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
step 4

Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
step 5

Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm – or serve right away with dill mayonnaise and extra lemon wedges.

RECIPE TIPS

GET AHEAD

The crab cakes can be made up to a day ahead – just chill after step 4, then continue with the recipe as above the next day.

Recipe from Good Food magazine, July 2011

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A star rating of 4.3 out of 5.11 ratings

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