If you’re looking for a lighter meal, these crab cakes are ideal. Easy to make, these little fish favourites are also perfect for passing around at parties or as a dinner party starter.
These can be made up to 24 hours in advance, just cover and pop in the fridge.
- 250g potatoes, diced
- 300g white crab meat
- 1 tbsp capers, drained and finely chopped
- 2 spring onions, finely chopped
- Zest and juice of 1 lemon, plus extra wedges to serve
- Small bunch of dill, finely chopped
- 4 tbsp mayonnaise
- 2 tbsp plain flour
- 1 egg
- 85g dried breadcrumbs
- Sunflower oil
- Boil the potatoes in a large pan of salted water for around 15 minutes, drain, then return to the pan and leave to steam dry for about 5 minutes. Mash them, and leave to cool.
- In a large bowl, mix the crab meat, capers, spring onions, lemon zest and half the dill. Stir in the mashed potatoes and season, then shape into 12 round patties. Transfer to a plate and place in the fridge for around 20 minutes.
- Meanwhile, make the dill mayonnaise by mixing the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
- Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
- Add enough sunflower oil to a shallow frying pan (about 1cm is enough), and heat until shimmering. Carefully place the crab cakes in; you may have to do this in batches. Cook for about 3 minutes on each side until they are crisp and golden, then transfer to some kitchen paper to drain any excess oil off.
- Serve straight away with the dill mayonnaise and extra lemon wedges.
Lead image: Bartosz Luczak via Getty images.