Crab Cakes With Dill Mayonnaise
Title: Crab Cakes with Dill Mayonnaise
This delightful recipe brings together the sweet and delicate flavors of white crabmeat with a hint of tanginess from capers and zest of lemon. The crab cakes are perfectly crispy on the outside and tender on the inside, thanks to the addition of diced potatoes. Served alongside a creamy dill mayonnaise, these crab cakes make for an elegant and flavorful dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 250g potatoes , diced
- 300g white crabmeat
- 1 tbsp capers , drained and finely chopped
- 2 spring onions , finely chopped
- zest and juice 1 lemon , plus extra wedges to serve
- small bunch dill , finely chopped
- 4 tbsp good-quality mayonnaise
- 2 tbsp plain flour
- 1 egg , lightly beaten
- 85g dried breadcrumbs
- sunflower oil , for shallow frying
Instructions
- Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
- In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
- To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
- Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
- Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm – or serve right away with dill mayonnaise and extra lemon wedges.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 448 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.65 milligram of sodium
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