Crab Cakes Recipe
Rich brown crab tartare sauce pairs perfectly with delicate white crabmeat in this classic starter idea
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Immersion blender
- Pitcher
- Pot
- Potato ricer
- Fine-mesh sieve
- Colander
- Mixing bowl
- Baking sheet
- Parchment paper
- Nonstick skillet
- Chef's knife
- Cutting board
- Microplane
- Spoon
- Kitchen scale
- Stove
- Refrigerator
- Serving platter
Ingredients
- 500g Maris Piper or other floury potatoes peeled and chopped
- 2 spring onions finely chopped
- 300g white crabmeat
- a pinch cayenne pepper
- ½ lemon zested
- 75g plain flour
- 2 eggs beaten
- 100g panko or dried breadcrumbs
- vegetable oil for frying
- watercress to serve
- 1 egg yolk
- 2 tsp Dijon mustard
- ½ lemon juiced
- 120ml olive oil
- 50g brown crabmeat
- 1 tbsp capers drained and chopped
- finely chopped to make 1 tbsp flat-leaf parsley
- 6 cornichons finely chopped
- finely chopped to make 1 tsp dill or chives
