Crab cakes are hugely popular in the US, so much so, they even have annual festivals dedicated to making and eating them. Here in Ireland, we adore this variation on fishcakes too and find that they make a wonderfully satisfying starter or a light and tasty main meal.
Preparation time: 15 Minutes
Cooking time: 5 Minutes
Serving Suggestions: Baby leaves
250g mashed potato, cooled. 300g crabmeat
2 sprigs of fresh dill. 2 lemons, juice and zest
2 spring onions.
3 tbsp. plain flour.
100ml dill mayonnaise (p256)
Salt and black pepper 1 egg, lightly beaten 4 tbsp. olive oil
For the Crab Cake Mix
1. On a chopping board, chop the dill and the onion
2. In a bowl, add the mashed potato, crab, dill, lemon zest and juice, spring onions and mix before seasoning with salt and pepper. 3. Shape into 12 round patties
4. Place in fridge for about 20 minutes to firm up.
1. In 3 separate shallow bowls, add flour in one, egg in another and bread crumbs in the third. Dust the crab cakes all over with the flour, then dip in the egg and finally coat in the breadcrumbs.
2. In a frying pan, add the olive oil and bring to a medium heat.
3. Add the bread crumbed crab cakes and shallow fry on medium heat for 2 to 3 minutes on both sides until golden and crisp 4. Drain on kitchen paper.
Tip: Serve hot with the lemon and dill mayonnaise on the side.
Food Photography by Anna Nowakowska