Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
- Meanwhile, combine mayonnaise, dill and remaining 1 tablespoon parsley in a small bowl. Season to taste, then chill until needed.
- 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.
