Epic summer salad
Perfect for BBQs and buffets, our epic salad is an assembly job of gorgeous ingredients – no cooking required. Serve it with lamb kebabs for an impressive summer feast
Little crab cakes & herby tartare
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 2 large potatoes (about 600g)
- 1 tbsp sunflower oil, plus extra for frying
- 100g brown crabmeat
- 200g white crabmeat
- 1 lemon, zested
- pinch of cayenne pepper
- pinch of mustard powder
- 50g plain flour
- 2 eggs, lightly beaten
- 100g panko breadcrumbs, or fresh breadcrumbs
- lemon wedges, to serve
For the tartare sauce
- 120g mayonnaise
- 1 tsp Dijon mustard
- 1 tsp capers, drained and roughly chopped
- ½ small bunch of dill, finely chopped
- ¼ small bunch of tarragon, finely chopped
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.
