Crab Cakes

Here are my Crab Cakes.  Apologies to all the master crab cake makers out there.

This is only the second time I have cooked crab so it was all a bit experimental.  The first dish I did was Gingered Crab Rarebit 

Ingredients:

Crab

Dill

Mayonnaise – 1 tablespoon

Capers - chopped

Lemon juice – just a squeeze

Egg – 1 lightly beaten

Breadcrumbs - handful

Crème Fraiche – 1 tablespoon

Fish sauce – just a splash

Salt (not much) & pepper

Method:

Reserve a little of the dill for garnish and then mix up all the ingredients in a bowl with a wooden spoon.  Try to incorporate all the ingredients without over mixing.

Cover the bowl with cling film and leave it in the fridge for at least an hour. 

To form your cakes use dampened hands.  I could tell there was a risk of them falling apart so I put each crab cake into cling film and twirled the ends so each was a tight little package.  Then back into the fridge again.

When you're ready to cook, I just fried them in a mix of oil and butter.  Not all of the cakes held together but the flavour was good.  Don't forget to garnish with your dill – such a pretty herb.