Crab and leek cakes
- January 2011
- Serves 4
- Takes 15 minutes to make, 35-40 minutes to cook, plus cooling and chilling
This crab and leek cake recipe is delightfully flavoursome; the citrus mayonnaise gives the dish extra tang.
- Dairy-free recipes
- 58.7g (10.2g saturated)
- 29.1g (2g sugars)
As you’re cooking the crabmeat rather than eating it fresh, you can use tinned instead of ‘hand-picked’.
PLEASE NOTE: the mayonnaise contains raw egg.
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.
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