SERVES 4
PREPARATION 20 MINS
COOKING 20 MINS
450g (14oz) fresh crabmeat
120g (4½oz) fresh breadcrumbs
2tbsp mayonnaise
2tbsp chopped chives
2tsp Dijon-style mustard
1 small egg, lightly beaten
100g (3½oz) plain flour, to dust
150ml (5fl oz) good quality mayonnaise
Juice and grated rind of ½ lemon
Vegetable oil
Lemon wedges, to serve
1. Put the crabmeat in a bowl and break
it up with a fork. Add the breadcrumbs, mayonnaise, chives, mustard and egg,
and combine. Season well with salt and freshly ground black pepper.
2. Put the flour into a shallow dish. Shape the crab mixture into 12 patties, then roll each in the flour to give them a light dusting. Transfer to a plate lined with greaseproof paper and refrigerate for
at least 30 minutes to firm up a little.
3. Combine the mayonnaise, lemon rind and about 1 tablespoon of lemon juice.
4. Put enough oil in a heavy-based frying pan for a depth of 1cm (½in). Place over
a medium heat until the oil is hot enough
to brown a cube of bread in 30 seconds. Cook the crab cakes for 3-4 minutes each side, or until golden. Serve hot with the mayonnaise and lemon wedges.
Modern twist
to salmon fish cakes
Fresh crab is a British seaside staple and, combined with fresh summer herbs and served with a tangy lemon mayonnaise, these cakes will banish any memories of bad fish restaurants past