Crab cakes with dill mayonnaise

Crab cakes with dill mayonnaise

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins Plus chilling

Skill level

Easy

Servings

Serves 4

Little fish favourites, perfect for dipping at parties or as a smart starter

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
448
protein
21g
carbs
33g
fat
27g
saturates
4g
fibre
2g
sugar
2g
salt
1.65g

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

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Method

  1. 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.
  2. 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.
  3. To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
  4. 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.
  5. 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.

Recipe from Good Food magazine, July 2011

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Comments

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IMadeThisx's picture
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These were lovely and very tasty, but they did need the mayonnaise and they were a tad dry.

amroberts3's picture
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this recipe is great! I used tinned crab meat and lacked slightly in the crab flavor but the texture and everything else was good. Would definitely make again

anzointhehouse's picture

I did smaller balls and served them as nibbles with drinks which worked well
I think I will try replacing the dill with chilli next time for extra flavour
After frying I kept them covered in foil in a warm oven until I was ready to serve

mrscolettebarnes's picture
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Made these yesterday, very simple and tasted gorgeous, much better than anything we've ever had in a restaurant even if I do say so myself! Scaled the recipe down to serve two easily.

reidjan's picture
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Made this for a dinner party, really lovely, light and refreshing for summer and so good for a dinner because you can prepare ahead of time. Made more than plenty for four. I did add slightly more potatoes though not much.

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