Maryland Crab Cakes With Dill Mayo

Discussion in 'Seafood' started by AnAussieChef, May 8, 2019.

  1. AnAussieChef

    AnAussieChef Members


    750g (about 4) 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 ( eg Ritz,Jatz,Savoy,Clix), crushed

    500g cooked crabmeat,

    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

    Lemon wedges to serve.

    • 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.

    • Meanwhile, combine mayonnaise, dill and remaining 1 tablespoon parsley in a small bowl. Season to taste, then chill until needed.

    • 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.

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