These succulent seafood delights, paired with a zesty dill lemon mayo, are perfect for any occasion, whether it's a casual beach picnic or an elegant dinner party. Brought to you by Breakfast With Dave, this recipe promises to bring a bit of the ocean's bounty straight to your table.
Ingredients:
For Crab Cakes:
- 500g crabmeat
- 2 large potatoes, chopped
- 2 tbsp capers, chopped
- 3 spring onions, sliced
- Zest of 1 lemon
- Juice of 1/2 lemon
- 2 tbsp dill, chopped (reserve 1 tbsp for mayo)
- Salt and black pepper, to taste
- Plain flour, for dusting
- 2 eggs, whisked
- Breadcrumbs, for coating
- Sunflower oil, for frying
For Dill Lemon Mayo:
- 2 1/2 tbsp mayonnaise
- Remaining 1 tbsp chopped dill
- Remaining lemon juice
- Salt and pepper, to taste (optional)
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Prep Time: 30 minutes
Cook Time: 6 minutes per batch
Total Time: 36+ minutes
Servings: 6-12 crab cakes depending on size
Equipment: Large pan, large mixing bowl, cooking ring (optional), frying pan.
Instructions:
1. Begin by boiling your chopped potatoes in a large pan of salted water for 15 minutes or until tender.
2. While the potatoes are boiling, prepare the crab filling. In a large mixing bowl, combine the crabmeat, capers, and spring onions, then set aside.
3. Drain the cooked potatoes and return them to the pan to dry out for about 5 minutes. Mash the potatoes well and allow them to cool slightly.
4. To the potatoes, add the lemon zest, half of the lemon juice, and half of the chopped dill. Season with salt and pepper and mix thoroughly until well blended.
5. Shape the crab mixture into cakes using a cooking ring for uniformity or form into patties by hand. Chill in the refrigerator for 20 minutes to firm up.
6. While the cakes are chilling, prepare the Dill Mayonnaise by combining mayonnaise, the remaining dill, and lemon juice in a small bowl. Adjust seasoning to your liking and refrigerate until ready to serve.
7. Coat the crab cakes by dusting them in flour, dipping them into the whisked eggs, and then covering them in breadcrumbs, ensuring you coat the sides as well.
8. Heat sunflower oil in a frying pan — about 1 cm deep. Gently fry the crab cakes in batches for approximately 3 minutes on each side until golden brown and crispy.
9. Once fried, place the cakes on kitchen paper to drain excess oil.
10. Serve your crab cakes hot with a side of the homemade Dill Mayonnaise.
Cooking Tips:
- Adding the crab cakes to the fridge before frying helps them to hold their shape better when cooked.
- Be gentle when flipping the crab cakes to maintain their form.
- If you prefer a lighter version, the crab cakes can be baked in an oven preheated to 200°C (390°F) for 15-20 minutes or until golden and crisp.
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Don't forget to visit the author of this delicious recipe, Breakfast With Dave, at their YouTube channel for more tasty meals: https://www.youtube.com/@breakfastwithdave8933
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