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.

Grated Zucchini Fishcakes with a Lemon & Caper Sauce – Using the trusty standby – can of tuna!

I was short of any fresh protein so out came the small can of tuna.  I turned it into grated zucchini fish cakes served with a lemon and caper sauce.

So I grated the zucchini.  Not with a microplane but with a normal box grater.  I then wrapped it up tight in layers of kitchen paper and squeezed – you want to get as much of the moisture out of it as you can.

The fish cakes are a mixture of:

Flaked canned tuna

Grated zucchini

Spoonful of horseradish sauce

Some grated cheese

A slice of gherkin, chopped very finely

Breadcrumbs

Salt and pepper

A beaten egg.

Just mould the mixture into cakes with slightly wet hands and then set aside in the fridge for at least half an hour – longer would be better.  This helps them hold together when they are cooking.

You can then make your lemon and caper sauce.  There is no cooking involved.  You just mix sour cream, chopped capers, a little lemon zest and lemon juice, salt and white pepper – and there it is.

I served the fish cakes (which were fried til golden) with bacon and sweet chilli drizzle garnish with spring onions and the lemon and caper sauce.  It was really delightful.

Crab Cakes – my very first attempt!

I need to show you my very first attempt at cooking 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

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.

Need some extra inspiration? Try fish cakes

Tuna Patties by Kayla's Joy

I have selected a few of the many fish cake recipes in the Food on Friday: Fish Cakes collection to inspire you today.  To see the others, just pop over to this Pinboard.

The pic at the top of this post is of Tuna Patties by Kayla's Joy

Crab Cake Bites w Spicy Remoulade by picture-perfect meals

Salmon Fishcakes w a Thai Dipping Sauce by Amazing Appetizer Recipes

Shrimp Cakes by Mary's Food Journal

Scallop Cakes by Sid's Sea Palm Cooking

Tuna Cakes by Life Currents

And my own  Zucchini Fish Cakes w Lemon Caper Butter