I love crab cakes and if it’s on a menu, i’m ordering it! They’re not too hard to make so here’s how you can make them at home.
Category
Lunch
Servings
4
Prep time
45 minutes
Cook time
30 minutes
I love crab cakes and if it’s on a menu, i’m ordering it! They’re not too hard to make so here’s how you can make them at home.
Ingredients
- 120g mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tsp old bay seasoning
- Small handful parsley, chiffonade
- 1 tbsp chilli sauce of your choice
- 450g picked crab meat
- 1 egg
- 1/2 cup panko bread crumbs
- Salt to taste
- Oil for shallow frying
- 125ml olive oil
- 125ml grapeseed oil
- 1 tsp dijon mustard
- 2 egg yolk
- Juice of 1 large lemon
- 2 tbsp water
- Salt to taste
- 125ml mayonnaise
- 40g diced capers
- 40g diced shallots
- 40g diced cornichons
- Zest of half a lemon
- Small bunch of dill, finely cut
Mayo
Tartare Sauce
Directions
Start by mixing the mayonnaise, Worcestershire sauce, old bay, parsley and chilli sauce.
- In a separate bowl, mix the crab meat, egg, panko and salt.
- Add the crab to the mayo and fold through, trying not to break up the crab meat anymore.
- Roll this mix into 8 crab patties
- In a skillet, add 1/2 cm of oil over med-high heat.
- Pan fry the crab cakes until golden brown on both sides
Mayo
Start by adding the oils, juice of 1/2 a lemon, egg yolk, 1 tbsp of water and the mustard to a tall glass or container.
- Place your stick blender at the bottom of the container and turn it on. Slowly bring it to the top, being careful not to split the mayo.
- Once you have emulsified all the oil into the yolks, check how thick it is, and if it's too thick, add the other tbsp of water.
- Add a pinch of salt, blend once more and then check for seasoning, both salt and acidity. If it needs more acid, simply add the other half of the lemon.
Tartare Sauce
Mix everything together and you're good to go!
