Posted on February 15th, 2013
These crab cakes make a perfect starter or a light dinner. They are more filling than you’d think, so best served with a light, lemony salad. Lovely with Chardonnay, I found it went well with Fleur du Cap Chardonnay. The winemaker’s notes say that it displays beautiful toasty aromas on the nose with hints of melon and citrus fruit. It is dry with a well-balanced weight that demands attention. Lovely nut, butterscotch and vanilla oak, support a zesty palate packed with apple and citrus flavours. The wine has a fascinating long finish and is excellent value for money.
Time – about 30 minutes to prepare and cook.
- 500 g potatoes, peeled and larger ones halved
- sea salt
- freshly ground black pepper
- olive oil
- 500 g mixed white and brown crabmeat, 2:1 brown to white, if possible
- 2 lemons
- a few sprigs of fresh flat-leaf parsley
- ½ fresh red chilli
- 3 spring onions
- One egg
- A couple of tablespoons of plain flour.
Add the potatoes to a large pan of salted boiling water and cook for 15 to 20 minutes, or until tender (like for mashed spuds). Drain the potatoes then return to the pan. Add a pinch of salt and pepper and the crabmeat then mash with a potato masher.
Finely grate the zest of a lemon onto a board, add the parsley, chili and spring onions and chop it all together, until fine. Scrape this into the pan of crab mixture and mash again to mix it all together.
Divide into 12 portions then shape, pat each one into a cake. Pop them in the fridge for at least 4 hours, or overnight, to firm them up.
Beat the egg and put some flour on a plate and dip each cake into the egg and then coat with flour.
When you’re ready to cook, add a generous splash of olive oil to a large frying pan on a high heat. Add half of the cakes and cook for about 5 minutes, turning halfway, or until golden, crisp and cooked through, then repeat with the second batch.
It’s that easy. If you want to really impress and serve with some home-made salsa, here’s a great recipe from Jamie.