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How to make Crab cakes with dill mayonnaise

Yield = 8
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 750g (about 4) sebago potatoes, cooked, mashed, cooled
  • 3 spring onions, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon zest, plus 1 tablespoon lemon juice
  • 12 savoury crackers (we used Jatz), crushed
  • 500g cooked crabmeat, (see note) drained
  • 1 egg, lightly beaten
  • 1/4 cup finely chopped flat-leaf parsley, plus leaves to serve
  • 1 cup (300g) whole-egg mayonnaise
  • 1 tablespoon finely chopped dill
  • Sunflower oil, to shallow-fry
  • Lime wedges, to serve

Method

  • Step 1 Combine potato, onion, mustard, lemon zest and juice, crackers, crabmeat, egg and 2 tablespoons parsley, then season well. Form into 8 small patties, then chill for 15 minutes to firm up.
  • Step 2 Meanwhile, combine mayonnaise, dill and remaining 1 tablespoon parsley in a small bowl. Season to taste, then chill until needed.
  • Step 3 Heat 2cm oil in a large pan over medium-high heat. Fry crab cakes for 1-2 minutes each side until crisp and golden. Garnish with parsley and serve with lime wedges and dill mayonnaise.