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For the butter sauce

Nutrition: per serving

  • kcal693
  • fat63g
  • saturates31g
  • carbs11g
  • sugars4g
  • fibre0g
  • protein18g
  • salt2.18g
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Method

  • step 1

    To make the crabcakes: mix together the mayonnaise, egg, Old Bay seasoning, if using, Dijon mustard, Worcestershire sauce, lemon juice and parsley. Fold crabmeat into the mix, then add the breadcrumbs. Chill for 20 mins before shaping into 6 equal-sized cakes.

  • step 2

    Heat oven to 190C/fan 170C/gas 5. Heat a large ovenproof frying pan, add the olive oil and brown the crabcakes on each side. Then transfer to the oven for 10 mins or until cooked through.

  • step 3

    To make the butter sauce: boil the white wine, shallots, thyme and bay leaf until reduced to about 3 tbsp. Add the cream and bring back to the boil. Remove from the heat and slowly add the butter, whisking all the time. Finish the sauce with fresh lemon juice and season to taste.

  • step 4

    To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.

Recipe from Good Food magazine, June 2006

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Comments, questions and tips (7)

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Overall rating

A star rating of 3.4 out of 5.5 ratings
D-W avatar

D-W

A star rating of 1 out of 5.

No no no no NO, absolutely not -- says this longtime Maryland resident. The idea is to let the sweet, delicate flavor of the crabmeat predominate, which means NO frying (we broil them) and virtually no additives. Mix one lightly beaten egg with a little mayo and add a 1/2 slice of white bread to…

sw6225mYNjTBNA

I'm a long time Marylander and we fry! And if there's no old bay then its not an original MD crabcake

stevenperkins

A star rating of 1 out of 5.

Terrible - I ended up with a thin, pale goop that wouldn't keep together as a cake in any way. A disappointing waste of money and ingredients, and far from the standard I expect from this site.

simmo13

A star rating of 5 out of 5.

I agree with Nigel Slater and used all the meat (white and brown) of some dressed crabs from our local fishmonger, Panko crumbs, chilled the mixture before and after making the cakes, added a dash of tabasco to the mix. Results were fantastic, some guests (big shellfish fans) said they were the…

zakksmum

I use old bay but its very similar to 'seasonal all' which I believe is made by Schwartz.

nuffinbuttrouble

By the way, Nigella says that old bay seasoning can be substituted by half salt, half paprika, jusy in case thats of use to anyone

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