Crab Cakes with Ballymaloe Relish & Ballymaloe Mayo
Low in fat but full of flavour, crab meat is a sweet treat, especially in the summertime. White crab meat comes from the claws & legs of the crab, is
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Cooking tools:
- Fish spatula
- Potato masher
- Kitchen scale
- Chef's knife
- Cutting board
- Oven
- Stove
- Skillet
- Pot
- Mixing bowl
- Baking sheet
- Parchment paper
- Paper towel
- Measuring spoon
- Spoon
- Refrigerator
- Serving bowl
- Plate
Ingredients
- 250g crab meat (white, brown or a mixture - squeezed and free of shell & excess moisture)
- 1 tbsp Ballymaloe Relish
- 1 potato (cooked, peeled & mashed)
- 6 tbsp breadcrumbs
- 3 tbsp Béchamel sauce (or 2 eggs)
- 1 tbsp dill, parsley, chives (finely chopped)
- Mixed leaves
- 100g plain flour (seasoned)
- 2 eggs (beaten - for coating the cakes)
- Sea salt & freshly-cracked black pepper
- Ballymaloe Mayo
- Ballymaloe French Dressing
- Olive oil / sunflower oil (to fry in)
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