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Crab cakes with dill mayonnaise

Crab cakes with dill mayonnaise

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(5 ratings)

Prep: 15 mins Cook: 30 mins Plus chilling

Easy

Serves 4
Little fish favourites, perfect for dipping at parties or as a smart starter

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal448
  • fat27g
  • saturates4g
  • carbs33g
  • sugars2g
  • fibre2g
  • protein21g
  • salt1.65g
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Ingredients

  • 250g potatoes, diced

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300g white crabmeat
  • 1 tbsp capers, drained and finely chopped

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 spring onions, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest and juice 1 lemon, plus extra wedges to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch dill, finely chopped
  • 4 tbsp good-quality mayonnaise
  • 2 tbsp plain flour
  • 1 egg, lightly beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g dried breadcrumbs
  • sunflower oil, for shallow frying

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

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.

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Comments (6)

IMadeThisx's picture
5

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

garth90's picture

I added milk to the potatoes before mashing and they turned out really moist

amroberts3's picture
5

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
5

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
5

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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