Very simple and very, very crabby, these make a great starter served with a delicate side salad but you can also eat them as a snack or canapé, dipping them into the garlicky mayo with your fingers.
Cook 10mins Servs 4
Put the crabmeat into a bowl with the lemon zest, parsley and/or chives and plenty of seasoning.
Mix together, adding a little crème fraîche if necessary to bind the mixture. Divide into 8 and shape each portion into a fat cake, about 2cm thick. Chill for about an hour.
Put the flour on a plate and season it well. Pour the egg into a shallow dish, then scatter the breadcrumbs on another plate.
Take a crab cake and dip it into the flour, turning it over so that it is lightly coated on both sides, then dip it into the beaten egg and finally into the breadcrumbs.
Set aside on a plate. Repeat with the rest of the crab cakes. Heat the butter and oil in a large frying pan.
When the butter starts to sizzle gently, add the crab cakes to the pan and fry over a medium heat for 3–4 minutes, until crisp and golden brown underneath.
Turn them over and cook for another 2–3 minutes, checking from time to time that they're not colouring too quickly and adjusting the heat as necessary.
Serve immediately, with the mayonnaise and lemon wedges, along with a few salad leaves and chives if you like.
- 500g mixed white and brown crabmeat
- Grated zest of 1 lemon
- 1 tablespoon finely chopped parsley and/or chives
- 1-2 tablespoons crème fraîche (optional)
- 4 tablespoons plain flour
- 1 medium egg, lightly beaten
- 50g slightly stale white breadcrumbs
- A large knob of butter
- 4 tablespoons sunflower or groundnut oil
- Sea salt and freshly ground black pepper
- 1 quantity of mayonnaise, made with 2 crushed garlic cloves (or more)
- Lemon wedges
- A few salad leaves and chives (optional)
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