Ingredients
- 150g picked crab meat
- 150g leftover mash
- Zest of 1 lemon
- 2 tbs diced chives
- 5g sea salt
- 100g plain flour
- 2 eggs, mixed with a splash of milk for egg wash
- 80g panko breadcrumbs
- 2 tbs vegetable oil
- For the mayo:
- 1 egg yolk
- 1 tbs Dijon mustard
- 1 tbs white wine vinegar
- 1 tbs Old Bay seasoning
- 400ml approx vegetable oil
- Juice of half a lemon
- Sea salt
- Preheat the oven to 180 degrees/gas 4.
- Add the picked crab meat and leftover mash to a bowl. Season with the lemon zest, chives and sea salt and stir to combine.
- Shape the crab and potato mix into four even-sized cakes (you can use a small round pastry cutter to help mould the shape). Then, set up three bowls: one with the flour in it, one with the egg wash and one with the breadcrumbs. Dip the crab cakes in the flour, followed by the egg wash, followed by the breadcrumbs and coat all over. Repeat the process a second time to make sure they are fully coated, then set aside.
- Heat a non-stick pan and add the oil. Add the fish cakes and cook slowly over a low heat until golden brown, then turn and cook until golden brown on the other side, keeping the heat low. Transfer the crab cakes on to an oven tray and place in the oven to finish cooking for 10 minutes at 180 degrees/gas 4.
- While the fishcakes are in the oven, make the mayonnaise. Add the egg yolk, mustard, vinegar and Old Bay seasoning to a food processor and blend. Slowly add the oil while blending until a thick emulsion is formed. Adjust the seasoning with lemon juice and salt and set aside.
- To serve, remove the crab cakes from the oven and serve with the Old Bay mayo on the side. Garnish with some lemon wedges.
