Ingredients
The following ingredients have 8 Servings
- 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
Instruction
- To start the tartare sauce, whizz the egg yolk, mustard and lemon in a jug or tall container using a stick blender. With the motor running, slowly drizzle in the olive oil, a little at a time, and continue blending until the mixture starts to emulsify. When all the oil has been added, fold in the brown crabmeat and check for seasoning, adding a little more lemon juice, salt and pepper or a dash of water if the mayonnaise is too thick. Cover and chill.
- Cook the potatoes in a pan of boiling water until very tender, then drain and leave to steam-dry. Push through a ricer if you have one, or use a sieve to remove any small lumps. Tip the mash into a bowl with the spring onions, white crabmeat, cayenne and lemon zest. Season well and fold in 2 tbsp of the mayonnaise mixture. Stir briefly until just combined, then mould into eight crab cakes. Put on a baking tray lined with baking paper. Chill for 30 minutes until firm.
- Put the flour, eggs and breadcrumbs in three separate bowls. Fold the remaining ingredients for the tartare sauce into the remaining mayonnaise mixture.
- Once the crab cakes are firm, lightly dust in the flour, then dip into the egg and coat in the breadcrumbs. Heat a 1⁄2cm depth of oil in a non-stick frying pan over a medium heat and fry the crab cakes for 4-5 minutes on each side or until golden, crisp and piping hot. Serve with the tartare sauce and watercress.
