- Serves: 8
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- 350 g fresh white crab meat, well picked through
- 1 egg, lightly beaten
- 2 spring onions, thinly sliced
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 tsp flat leaf parsley, chopped
- 1 tsp thyme, leaves only
- a dash of Worcestershire sauce
- a good dash of tabasco
- 50 g cream crackers, crushed
- black pepper
For the caper salsa:
- 100 g capers, drained and rinsed
- 2 ripe tomatoes, seeded and diced
- 1 tbsp dill, chopped, plus extra sprigs to serve
- 4 tbsp olive oil
- 1 lemon
1. Place the crab in a large bowl and add the egg, onions, mayonnaise, mustard, herbs, Worcestershire sauce, Tabasco and cream crackers. Mix together with a fork and season to taste with salt and freshly ground black pepper.
2. Divide the mixture into twelve portions and, using slightly wet hands, form into balls. Flatten the cakes slightly to form small patties and set aside.
3. To make the salsa, place the capers in a small bowl with the tomatoes, dill and 2 tablespoons of the oil.
4. Finely grate the rind from half of the lemon and stir into the salsa, together with the juice. Season to taste. Cut the remaining lemon half into 4 wedges and set aside to use as a garnish.
5. Heat one tablespoon of the remaining olive oil in a large non-stick frying pan over a medium heat and cook half the crab cakes for 3 minutes on each side, until golden. Remove from the pan, then drain on kitchen paper and keep warm in a low oven.
6. Repeat with the remaining tablespoon of oil and the rest of the crab cakes. Serve with the salsa and garnish with the dill sprigs and lemon wedges.
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