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
Better version
Fresh brown and white crab with herbs, panko crust and a quick lemon mayo.
Per serving£4.70
Total cost£9.40
Time35 min
Ingredients for 2
- Cakes
- 200 g fresh mixed crab meat , white and brown
- 1 egg , beaten
- 40 g panko breadcrumbs
- 2 tbsp fresh parsley , chopped
- 1 red chilli , finely chopped
- Coating
- 60 g panko breadcrumbs , for coating
- 3 tbsp rapeseed oil , for frying
- Lemon mayo
- 3 tbsp mayonnaise
- 1 lemon , zested and juiced
- salt and pepper , to taste
Method
- Gently combine the crab, egg, the first 40g of panko, parsley and chilli, then season.
- Shape into four cakes and coat in the remaining panko, then chill for 15 minutes.
- Stir the mayonnaise with lemon zest and juice and set aside.
- Heat the oil in a frying pan over a medium heat.
- Fry the cakes for 3 to 4 minutes each side until deeply golden and crisp.
- Drain briefly and serve with the lemon mayo.
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.
