Entertaining Entrees

'Tis the season for crab cakes with dill mayonnaise

Name: 'Tis the season for crab cakes with dill mayonnaise
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 750g (about 4) sebago potatoes, cooked, mashed, cooled; 3 spring onions, finely chopped; 1 teaspoon Dijon mustard; 1 tablespoon lemon zest, plus 1 tablespoon lemon juice; 12 savoury crackers (we used Jatz), crushed; 500g cooked crabmeat, drained; 1 egg, lightly beaten; 1/4 cup finely chopped flat-leaf parsley, plus leaves to serve; 1 cup (300g) whole-egg mayonnaise; 1 tablespoon finely chopped dill; Sunflower oil, to shallow-fry; Lime wedges, to serve

5 ratings

20m

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These speedy crab cakes make an elegant and quick summer starter or serve them with salad for a light al fresco lunch.

750g (about 4) sebago potatoes, cooked, mashed, cooled
3 spring onions, finely chopped
1 teaspoon Dijon mustard
1 tablespoon lemon zest, plus 1 tablespoon lemon juice
12 savoury crackers (we used Jatz), crushed
500g cooked crabmeat, drained
1 egg, lightly beaten
1/4 cup finely chopped flat-leaf parsley, plus leaves to serve
1 cup (300g) whole-egg mayonnaise
1 tablespoon finely chopped dill
Sunflower oil, to shallow-fry
Lime wedges, to serve

Method

1.

Combine potato, onion, mustard, lemon zest and juice, crackers, crabmeat, egg and 2 tablespoons parsley, then season well. Form into 8 small patties, then chill for 15 minutes to firm up.
2.

Meanwhile, combine mayonnaise, dill and remaining 1 tablespoon parsley in a small bowl. Season to taste, then chill until needed.
3.

Heat 2cm oil in a large pan over medium-high heat. Fry crab cakes for 1-2 minutes each side until crisp and golden. Garnish with parsley and serve with lime wedges and dill mayonnaise.