Crab cakes
Crab cakes are the American answer to our Norwegian fishcakes. This recipe works for just about anything, and they're quick and easy to make.
Ingredients
For the crab cakes
- crab shell's worth of crabmeat (a mix of white and brown)
- Spring onions
- tbsp Mayonnaise
- tbsp Panko breadcrumbs
- Free-range egg
- tsp Lime juice
- Lime, zest finely grated
- tsp Cayenne pepper
- Garlic clove
- Coriander, from a supermarket pot
For the coating
- tbsp Panko breadcrumbs
- tbsp Sesame seeds
For the tartare sauce
- Egg yolk
- tbsp Dijon mustard
- ml Neutral oil, such as rapeseed
- Cornichons
- tbsp Red onion, chopped
- tbsp Baby capers
- Coriander, from a supermarket pot
- tbsp Lime juice
- Cayenne pepper, to taste
Instructions
Crab cakes
Lightly beat the egg in a bowl and mix in the mayonnaise, finely chopped spring onion, lime juice, cayenne pepper and finely chopped garlic. Mix lightly, then fold in the crabmeat, lime zest and chopped coriander.
Finally, mix in the panko breadcrumbs and stir to a smooth mixture.
Shape into 6 to 8 crab cakes, coat them in the crumb mixture and fry in a frying pan in neutral oil. You'll need about 4 tbsp.
Tartare sauce
Whisk the egg yolk and mustard together, then add the oil in a thin, steady stream. Add the chopped onion, cornichons, capers and coriander.
Season to taste with cayenne pepper, lime and salt.
For the crab cakes
For the coating
For the tartare sauce
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