Crab cakes with lemon mayonnaise

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!
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  • 4 persons
  • Cooking time:40

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

How to prepare

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!

Preparation

  • 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!