These crab cakes are delightfully flavoursome; the citrus mayonnaise gives the dish extra tang.
Ingredients
- 500g potatoes, cut into chunks
- 1 tbsp olive oil, plus extra for frying
- 2 small leeks, finely sliced
- 170-200g white crabmeat
- Good pinch of cayenne pepper
- Handful of fresh flatleaf parsley, roughly chopped
- 2-3 tbsp fine polenta
- Grated zest of 1 lemon, plus extra lemon wedges to squeeze over
For the mayonnaise
- 2 large free-range egg yolks
- Squeeze of lemon juice
- Pinch of English mustard powder
- 130ml mild oil, such as groundnut
- 70ml olive oil
Method
- 1. Cook the potatoes for 25 minutes in a steamer until very soft. Pat dry, then leave to cool completely. (Or boil for 20 minutes, drain well, then return to the pan over a very low heat for a couple of minutes to dry thoroughly.) Leave to cool.
- 2. Make the mayonnaise by whisking the egg yolks with a small squeeze of lemon juice, mustard powder and seasoning in a bowl. Whisking continuously, gradually add the mild oil in a slow but steady stream.
- 3. As you whisk, the mayonnaise will begin to thicken. At this stage, slowly whisk in the olive oil. Stop adding oil once the mayonnaise has a thick, glossy consistency. Taste, adjust the seasoning and add more lemon juice if needed. Chill until needed.
- 4. To make the crab cakes, heat the oil in a small frying pan, then fry the leeks over a low-medium heat for 5-6 minutes until softened. Tip into a bowl and allow to cool.
- 5. Mash the potatoes with a fork, then add to the cooled leeks with the crabmeat, cayenne and parsley. Season well and shape the mixture into 8 patties. Dip each one in the polenta to coat. Put on a plate and chill for at least 10 minutes.
- 6. Heat a shallow layer of oil in a large frying pan over a medium-high heat and fry the cakes for 2-3 minutes on both sides until golden brown and hot all the way through. Serve with the mayonnaise, lemon wedges and seasonal veg or, if you prefer, a fresh green salad.
Nutritional info
Per serving: 715kcals, 58.7g fat (10.2g saturated), 18.6g protein, 29.1g carbs, 2g sugar, 0.7g salt
Chef's tip
The mayonnaise will keep in the fridge, covered
with cling film, for up to a week. Freeze the shaped, polenta-dusted crab cakes on a tray until solid, then place between sheets of baking paper, transfer to a well-sealed plastic container and put back in the freezer. Defrost completely before cooking. PLEASE NOTE: the mayonnaise contains raw egg.