Simple crab cakes with fennel remoulade
Fennel has a lovely aniseed flavour that is a great match for fish and seafood. Remoulade is a classic French sauce made with a piquantly flavoured mayo. It’s often used to dress celeriac but this...
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Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Nonstick skillet
- Stove
- Refrigerator
- Measuring spoon
- Whisk
- Spatula
- Plate
- Serving platter
Ingredients
- 400g cooked white crabmeat
- 3 tbsp mayonnaise
- 2 spring onion finely chopped
- chopped to make 3 tbsp flat-leaf parsley
- 2 eggs beaten
- fresh breadcrumbs
- butter
- 1 bulb fennel finely shredded
- 2 small shallots finely sliced
- chopped to make 2 tbsp coriander
- 4 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp capers rinsed
- chopped to make 1 tbsp gherkins or cornichons
- 1 lemon juiced
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