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Crab cakes with lemon mayonnaise

Crab cakes with lemon mayonnaise

Crab cakes - www.fish-tales.com

Recipe

A simple recipe with stunning result! These crab cakes with lemon mayonnaise are a match made in heaven. Lovely as a snack or as a starter/lunch!

  • 1

    Drain the crab meat (frozen or from a can) well and dab it dry with kitchen paper.

  • 2

    For the crab cakes, mix the mayonnaise, mustard and the egg with a whisk. Add the paprika powder, nutmeg, lemon juice and Worcestershire sauce and mix again.

  • 3

    Add the crab and mix with your hands, without mashing the crab meat. Add the panko, parsley, chives and salt and pepper to taste. Mix again.

  • 4

    If the mixture is a little too wet, mix some extra panko to create firm cakes. Cover the cakes and put them in the fridge for two hours.

  • 5

    Make the lemon mayonnaise by mixing the mayonnaise with the juice and zest of the lemon. Season with salt and pepper.

  • 6

    Heat a 2 centimeter layer of peanut oil in a frying pan on medium heat. Fry the cakes in 4-5 minutes on both sides until the cakes are beautiful golden brown.

  • 7

    Serve the crab cakes with the lemon mayonaise and lemon parts. Enjoy!

(Image: © David Loftus)

Ingredients

  • - 400 g crab meat

  • - 70 ml mayonnaise

  • - 1 tbsp Dijon mustard

  • - 1 egg

  • - 1 tsp smoked paprika powder

  • - nutmeg

  • - juice of 1/4 lemon

  • - 1 tsp Worcestershire sauce

  • - 60 g panko

  • - handfull of fresh parsley, finely chopped

  • - 8 chives, finely chopped

  • - 1 lemon, in parts

  • - peanut oil

  • - salt and pepper

  • - 8 tbsp mayonaisse

  • - 1 lemon, juice and zest

  • 40
  • 4 persons