A great and unusual recipe with Canadian crabs and lemon mayonnaise. Delicious and fresh, suitable for summer!
1 Drain the crab meat (frozen or canned) well. Pat dry with kitchen paper.
2 For the crab cakes, mix the mayonnaise, mustard and egg in a bowl with a whisk. Add the paprika powder, nutmeg, lemon juice and Worcester sauce and mix with a spoon. Add the crab meat and knead into a mass, but do not let the cakes become too fine. Add panko flour, parsley, chives, salt and pepper to taste and mix again. If the cakes still feel a bit too moist, use a little more panko flour. Cover the bowl with plastic foil and put it in the fridge for two hours.
3 Prepare the lemon mayonnaise by mixing the mayonnaise with the juice and zest of the lemon. Season with salt and pepper.
4 Heat a layer of peanut oil in a pan and fry the cakes over medium heat for about 4-5 minutes on both sides until golden brown.
5 Serve the crab cakes with lemon mayonnaise and lemon wedges. If necessary, sprinkle some lemon peel on top.
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