Crab cakes remind me of holidays in the states. Simple but full of flavour. Super quick to make and if you use the freshest ingredients, nothing can beat them!
I made an order through Fish for thought a few weeks ago, and saw some fresh crab meat, yes! It’s usually so hard to get hold of so I took advantage. Voila! Perfect crab cakes! The perfect balance of heat, the springtime flavours of lemon and parsley and oozy cheese. You can make big ones for main meals, or snack size (like I did!) for nibbles.
Before you fry them you can freeze, making for an easy mid week dinner.
Get on it!
Makes around 20 bite size crab cakes
- 250g fresh crab meat
- 250g potatoes
- 20g slated butter
- 100g mild cheddar cheese
- Handful of finely chopped parsley
- zest of lemon
- 2 tbsp mayonnaise
- 2 tsp Franks Red Hot Sauce
- handful of fresh dill
- 300ml single cream
- 1 red chilli (finely chopped)
- Salt and pepper
- Plain flour
- 2 eggs
- Vegetable oil
Peel and chop the potatoes into chunks, place in a large pan of salted water and bring to the boil. Boil for around 15mins until the potato is cooked through. Drain, place in a saucepan with the butter and mash. Leave to cool.
In a large mixing bowl, place all the other ingredients, apart from the flour, eggs and breadcrumbs. Mix well. Once the potatoes have cooled, mix them in. Roll into patties / balls, place on a plate and pop them in the fridge for at least 20 mins.
In three bowls, put the flour, beaten egg and breadcrumbs.
Once the cakes are ready dip each one, in turn, in to the flour, egg and breadcrumbs insuring even coverage.
When ready to cook, heat a large frying pan. put in enough oil to cover half of the cakes. When the oil is hot place the crab cakes gently in. Fry on each side for about 3 minutes until golden brown.
Serve with sweet chilli dip and a wedge of lemon