Simple crab cakes with fennel remoulade

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• Yvonne

  13 November 2007

  Yvonne commented on this recipe

  I am trying to arrange a nice dinner party. What i would like to do is have everything ready,when the guests arrive so that I don't spend to much time in the kitchen.I like to cook ahead? Y

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• Abbey

  08 April 2008

  Abbey rated and commented on this recipe

  

  nice crab cakes didnt make the sauce. easy to make quick to cook

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• Rhonda

  12 June 2008

  Rhonda commented on this recipe

  Very easy and delicious, I use a combination of fresh and tinned crab meat to save money.

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• Ourshell

  31 July 2008

  Ourshell commented on this recipe

  Really enjoyed these. Used just tinned white meat and it worked well - very easy to make and the fennel remoulade was delicious. Was quite rich though so would maybe use half fat mayonnaise next time.

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• Belkey

  28 August 2008

  Belkey rated and commented on this recipe

  

  These were only ok, I too made them with tinned crab & if I was to do them again I would add some fresh chilli or ginger to the crab cakes to bring a little more flavour. I also thought that the remoulade had a bit too much mustard in which overshadowed the lovely flavour of fennel. I also didn't use mayonnaise in the remoulade as I thought it would be too cloying so used half fromage frais & half greek yoghurt.

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• Kirsty

  10 April 2011

  Kirsty rated and commented on this recipe

  

  I made the remoulade only and followed the tip of only a little mustard and it was lovely - served with smoked salmon.

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Ingredients

• 400g cooked white crabmeat
• 3 tbsp mayonnaise
• 2 spring onions , finely chopped
• 3 tbsp chopped flat-leaf parsley
• 2 eggs , beaten
• fresh breadcrumbs
• butter

FENNEL REMOULADE

• 1 fennel bulb , finely shredded
• 2 small shallots , finely sliced
• 2 tbsp chopped flat-leaf parsley
• 4 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1 tsp capers , rinsed
• 1 tbsp chopped gherkins or cornichons
• 1 lemon , juiced

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 50 minutes

Ingredients

• 400g cooked white crabmeat
• 3 tbsp mayonnaise
• 2 spring onions , finely chopped
• 3 tbsp chopped flat-leaf parsley
• 2 eggs , beaten
• fresh breadcrumbs
• butter

FENNEL REMOULADE

• 1 fennel bulb , finely shredded
• 2 small shallots , finely sliced
• 2 tbsp chopped flat-leaf parsley
• 4 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1 tsp capers , rinsed
• 1 tbsp chopped gherkins or cornichons
• 1 lemon , juiced

475 kcalories, protein 26.1g, carbohydrate 12.2g, fat 36.1 g, saturated fat 10.8g, fibre 1.5g, salt 2.76 g

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