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Basil crab cakes with lemon mayo recipe
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6 ratings
Shellfish and lemon is a marriage made in heaven – these crab cakes are wonderfully fluffy thanks to perfectly mashed potato and are flavoured with fragrant basil. This easy dinner idea for two pairs them with a zingy lemon mayo and takes just half an hour to make. See method
Ingredients
- 300g potatoes, diced
- 170g tin white crab meat, drained
- 1 lemon, zested, plus extra wedges to serve
- ½ tsp Dijon mustard
- 15g basil, shredded
- 1 egg, beaten
- 100g breadcrumbs
- 2-3 tbsp olive oil
- handful lamb’s lettuce
For the lemon mayo
- ½ tbsp preserved lemon paste
- 3 tbsp mayonnaise
Each serving contains
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Energy
2930kj
701kcal
35%
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Fat
38g
55%
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Saturates
6g
29%
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Sugars
3g
3%
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Salt
2.4g
40%
of the reference intake
Carbohydrate 67.4g
Protein 25.8g
Fibre 3.8g
Method
- Put the potatoes in a small pan. Cover with boiling water and cook for 10-15 mins, until tender. Drain, cool under running water, then mash. Put the mash in a bowl with the crab, lemon zest, mustard and basil. Season well.
- With damp hands, divide the mixture into 8 and shape into patties.Put the beaten egg in one bowl and the breadcrumbs in another. Dip the patties in the egg, then coat in the breadcrumbs.
- Heat the oil in a frying pan over a medium heat. Fry the crab cakes, turning every couple of minutes, until golden on both sides. Drain on kitchen paper.
- For the lemon mayo, mix the lemon paste and mayonnaise in a bowl with a little seasoning. Serve with the crab cakes, lamb’s lettuce and extra lemon wedges for squeezing over.
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