Just like a summer hat, a pretty floral dress or a smashing bikini, crab cakes are a major part of my summer panoply. They always make me feel like I am on a holiday, somewhere on a beach with a faraway lighthouse. It’s the kind of food I want on every restaurant menu, and I dream of having them in all my favourite travel destinations – to sum it up, crab cakes are the top!
There’s something so satisfying when buying crustaceans delights. I came home with creatures from the sea, the ‘Araignées‘ (spider crabs). They have such impressive jewel-like faces, looking so fierce and frightful. Almost too beautiful to eat.
Crab picking is, I admit, quite a big ordeal. You’ll need good pliers and a ‘savoir-faire’ earnt from years of experience at seafood restaurants. But it can be fun, especially if you have company. You can of course used canned crab meat – it will save you a lot of time and still taste wonderful.
Ingredients: (makes approx. 12 small cakes)
4 potatoes (boiled and mashed)
2 spring onions (finely chopped)
1 tsp mustard
Handful of chopped parsley
1 tbsp lemon zest
1 tbsp lemon juice
12-16 crackers (like ritz crackers) – crushed
450 grs cooked crabmeat (I used fresh spider crabs, but you can also use other types or canned)
Olive oil (for frying)
Lemon wedges (for serving)
Mayonnaise (for serving)
Shallot sauce (6 tbsp wine vinegar mixed with one chopped shallot)
In a large bowl, mix mashed potatoes, parsley, egg, mustard, lemon juice, zest, crushed crackers, chopped spring onions. Fold in the crabmeat gently.
Shape into small patties. Place patties on a plate, cover in cling film and refrigerate for one to two hours (Alternatively, you can also place in the freezer for 25 minutes should you have less time).
Heat oil in a large skillet over medium heat. When the oil is hot, place crab cakes (in batches by 4/5) in pan and fry on each side about 4 minutes, or until golden brown. Serve warm with lemon wedges, shallot sauce or mayonnaise.