• 8servings
  • 5minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, C, D, E
MineralsCopper, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 g white crab meat

  2. 2 egg yolks , beaten

  3. 4 tbsp coriander leaves , chopped

  4. plain flour , seasoned, for coating

  5. 1 egg , beaten with

  6. 75ml milk

  7. 175 g white breadcrumbs

  8. 250 g brown crab meat

  9. 1 tbsp sunflower oil

  10. 1/2 lime , juice only

  11. 1 tsp anchovy essence

  12. 1 tbsp creme fraiche

  13. splashes olive oil

  14. knob of butter

  15. 2 limes

  16. 1 egg

  17. 1 tsp English mustard powder

  18. 275 ml sunflower oil

Instructions Jump to Ingredients ↑

  1. For the crab cakes: combine the white crabmeat in a bowl with the beaten egg yolks and the coriander. Season to taste.

  2. Divide the mixture into 8 portions and, using your hands, form 8 even-sized crab cakes. Place these on a tray and chill in the fridge for 1 hour to firm the mixture up.

  3. Meanwhile, put the seasoned flour, egg wash and breadcrumbs into separate bowls. Remove the crab cakes from the fridge and dip each crab cake into the seasoned flour to cover, then into the egg wash, shaking off any excess flour and egg wash as you go. Finally, dip each one into the breadcrumbs, making sure they are lightly and evenly coated.

  4. Place the finished crab cakes on a tray lined with greaseproof paper, cover with cling film and chill again in the fridge until needed.

  5. To cook the crab cakes, heat a large, heavy-based frying pan over a medium heat and, once hot, add a splash of olive oil together with a knob of butter. Fry the crab cakes gently for about 2 minutes on each side until they are golden.

  6. For the brown crabmeat: place the brown crabmeat in a food processor and add a splash of sunflower oil, the lime juice, anchovy essence and crème fraîche. Blend on high speed until smooth, then season to taste. Transfer to a bowl and refrigerate until needed.

  7. For the lime mayonnaise: zest 1 lime and set aside. Juice both of the limes and place the egg, 2 tablespoons of lime juice and the mustard powder in the bowl of a food processor, reserving the remaining juice for later use.

  8. Season well with salt and pepper, then blend on high speed until all the ingredients are combined. Turn off the machine and, using a spatula, scrape down the sides of the bowl to make sure everything gets properly incorporated.

  9. Turn the machine back on and very slowly drizzle in the sunflower oil: as you do so, the mixture will emulsify and gradually thicken. Add the grated lime zest and more juice if necessary. Check the seasoning and transfer to the fridge until needed.

  10. . Serve one crab cake per person on a plate, topped with a dollop of mayonnaise and surrounded by a swirl of brown crabmeat.


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