Starters
International
InternationalCrab Cakes
Golden crab cakes from a budget tinned-crab version to a premium hand-picked white-crab cake with a saffron aioli. Tiers climb in crab quality, binder and sauce.
Dairy-free
Nut-free
Budget version
Tinned crab bound with breadcrumbs and mayo, pan-fried with a lemon wedge.
Per serving£2.30
Total cost£4.60
Time25 min
Ingredients for 2
- 170 g tinned crab meat , drained
- 60 g dried breadcrumbs
- 2 tbsp mayonnaise
- 1 spring onion , sliced
- 1 tsp dijon mustard
- 3 tbsp vegetable oil , for frying
- 1 lemon , cut into wedges
- salt and pepper , to taste
Method
- Mix the crab, breadcrumbs, mayonnaise, spring onion and mustard, then season.
- Shape into four patties and chill for 10 minutes to firm up.
- Heat the oil in a frying pan over a medium heat.
- Fry the cakes for 3 to 4 minutes each side until golden.
- Drain on kitchen paper and serve with lemon wedges.
Equipment
The three ways, side by side
Budget
Tinned crab bound with breadcrumbs and mayo, pan-fried with a lemon wedge.
Better
Fresh brown and white crab with herbs, panko crust and a quick lemon mayo.
Ultimate
Hand-picked white crab, minimal binder, panko crust and a saffron aioli.
