Crab Cakes with Lemon Mayonnaise
AuthorSimon Gribble
RatingDifficultyIntermediate
Crab Cakes with Lemon Mayonnaise
Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 3 Egg Yolks
 1 tsp Dijon Mustard
 250 ml Sunflower Oil
 1 Lemon Zest and Juice
 450 g 50/50 Crab Meat
 3 Spring Onionsfinely chopped
 2 large Potatoesboiled and mashed
 Fresh Parsley
 Fresh Chives
 Oil for Deep Frying
1

Lemon Mayonnaise

Blend 2 egg yolks, mustard, salt and pepper together.

Add a few drops of oil and whisk thoroughly, repeat a few more times - this step is essential to stop the emulsion from splitting.

Whisking constantly, pour in the remaining oil in a thin, steady stream until you have a thick glossy sauce.

Add 1-2tbsp of lemon juice, lemon zest, chives and salt & pepper to taste.

What To Do if the Mayonnaise Splits

Whisk an egg yolk with a splash of cold water in a separate bowl, then whisk in the split mixture a little at a time until smooth.

Alternatively, you can add the lemon juice, zest and chopped chives to 250ml of ready-made mayonnaise.

Crab Cakes

Combine the crab meat, potato, 1 egg yolk, spring onion and chopped parsley in a bowl, shape the mixture into small patties, chill for 15-30 minutes

Coat each crab cake in seasoned flour, before dipping in egg and finally breadcrumbs

Chill for a further 15 minutes

Heat the oil to 180°C - deep fry the crab cakes until golden, approx. 2-3 minutes

For a healthier option, you can bake the crab cakes in the oven at 190°C for 15 minutes.

Ingredients

 3 Egg Yolks
 1 tsp Dijon Mustard
 250 ml Sunflower Oil
 1 Lemon Zest and Juice
 450 g 50/50 Crab Meat
 3 Spring Onionsfinely chopped
 2 large Potatoesboiled and mashed
 Fresh Parsley
 Fresh Chives
 Oil for Deep Frying

Directions

1

Lemon Mayonnaise

Blend 2 egg yolks, mustard, salt and pepper together.

Add a few drops of oil and whisk thoroughly, repeat a few more times - this step is essential to stop the emulsion from splitting.

Whisking constantly, pour in the remaining oil in a thin, steady stream until you have a thick glossy sauce.

Add 1-2tbsp of lemon juice, lemon zest, chives and salt & pepper to taste.

What To Do if the Mayonnaise Splits

Whisk an egg yolk with a splash of cold water in a separate bowl, then whisk in the split mixture a little at a time until smooth.

Alternatively, you can add the lemon juice, zest and chopped chives to 250ml of ready-made mayonnaise.

Crab Cakes

Combine the crab meat, potato, 1 egg yolk, spring onion and chopped parsley in a bowl, shape the mixture into small patties, chill for 15-30 minutes

Coat each crab cake in seasoned flour, before dipping in egg and finally breadcrumbs

Chill for a further 15 minutes

Heat the oil to 180°C - deep fry the crab cakes until golden, approx. 2-3 minutes

For a healthier option, you can bake the crab cakes in the oven at 190°C for 15 minutes.

Crab Cakes with Lemon Mayonnaise

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