Little crab cakes & herby tartare
Serves 4 - 6
Easy
Prep:
Cook:
plus chilling
Use crab to take your fishcakes to the next level. These are ideal for sharing and dunking in our tangy tartare sauce. If you can, use fresh crabmeat
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- 2 large potatoes(about 600g)
- 1 tbsp sunflower oilplus extra for frying
- 100g brown crabmeat
- 200g white crabmeat
- 1 lemonzested
- pinch of cayenne pepper
- pinch of mustard powder
- 50g plain flour
- 2 eggslightly beaten
- 100g panko breadcrumbsor fresh breadcrumbs
- lemon wedgesto serve
For the tartare sauce
- 120g mayonnaise
- 1 tsp Dijon mustard
- 1 tsp capersdrained and roughly chopped
- ½ small bunch of dillfinely chopped
- ¼ small bunch of tarragonfinely chopped
Nutrition: Per serving (two crab cakes)
- kcal452
- fat26g
- saturates3g
- carbs35g
- sugars2g
- fibre3g
- protein18g
- salt0.9g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Prick the potatoes all over with a fork, rub with the oil, put on a baking sheet and bake for 1 hr 30 mins, or until a knife can be easily inserted. Leave to cool a little.
step 2
Put all the crabmeat, the lemon zest, cayenne and mustard powder into a bowl with a large pinch of salt. Halve the potatoes and scoop the flesh into the bowl. Gently fold everything together, then form into 12 small patties using your hands.
step 3
Tip the flour into a shallow bowl, pour the egg into a second, and the breadcrumbs in a third. Dip each patty into the flour, then the egg, and finally, roll in the breadcrumbs. Put the fishcakes on a plate and chill for 10 mins.
step 4
For the tartare sauce, combine all the ingredients in a bowl. Set aside.
step 5
Heat the oven to 200C/180C fan/ gas 6. Heat a good glug of oil in a non-stick frying pan over a medium heat, and fry half the crab cakes for 3 mins on each side, or until golden and crisp. Transfer to a baking sheet and bake for 8-10 mins, or until cooked through.
step 6
Serve the crab cakes on a platter with a bowl of the tartare sauce on the side for dipping.
