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
Ultimate version
Hand-picked white crab, minimal binder, panko crust and a saffron aioli.
Per serving£9.40
Total cost£18.80
Time45 min
Ingredients for 2
- Cakes
- 250 g hand-picked white crab meat , premium
- 1 egg yolk
- 30 g panko breadcrumbs
- 1 tbsp fresh chives , snipped
- 1 lemon , zested
- Coating
- 80 g panko breadcrumbs , for coating
- 50 ml rapeseed oil , for shallow frying
- Saffron aioli
- 1 pinch saffron threads
- 1 egg yolk
- 1 clove garlic , crushed to a paste
- 120 ml light olive oil
- sea salt and white pepper , to taste
Method
- Steep the saffron in a teaspoon of warm water, then whisk the egg yolk and garlic and slowly drizzle in the olive oil to make a thick aioli; season and chill.
- Fold the crab with the egg yolk, the first 30g of panko, chives and lemon zest, keeping it loose, then season.
- Shape into neat cakes, coat in the remaining panko and chill for 20 minutes.
- Heat the oil in a frying pan to a steady medium-high.
- Shallow-fry the cakes for 3 minutes each side until golden and crisp, then drain on paper.
- Serve the crab cakes hot with a generous spoon of saffron aioli.
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.
