English crabcakes with tarragon mayonnaise
- April 2013
- Serves 6
- Takes 15 minutes to make, 30 minutes to cook
The aniseed notes of the tarragon mayonnaise beautifully complement these luscious crisp crabcakes. They’re perfect for a simple yet sophisticated starter.
- 14.5g (2.4g saturated)
- 7.2g (0.5g sugars)
- 200g maris piper potatoes
- knob of butter
- 1 tbsp chopped fresh parsley
- 2 tsp chopped fresh tarragon
- 2 tsp English mustard
- 200g freshly prepared English white crabmeat (see our how-to video below)
For the mayonnaise
- 2 tbsp chopped fresh tarragon
- 190g tub fresh mayonnaise
- Squeeze of lemon juice
- Vegetable oil for frying
- Plain flour for dusting
- 1 egg beaten egg
- Fine breadcrumbs to coat
- Cook the potatoes in boiling salted water until tender, drain well and allow to steam dry, then put through a ricer into a bowl (or mash very well). Add a knob of butter, then leave to cool completely.
- Stir in 1 tbsp chopped fresh parsley, 2 tsp chopped fresh tarragon, 2 tsp English mustard and 200g freshly prepared English white crabmeat. Season the mixture and shape into 12-15 bite-size cakes.
- Chill for at least half an hour.
- For the mayonnaise stir 2 tbsp chopped fresh tarragon into a 190g tub fresh mayonnaise with a squeeze of lemon juice, then chill.
- Heat 0.5cm vegetable oil in a non-stick frying pan until shimmering.
- Dust each crabcake in plain flour, then dip into beaten egg and coat in fine breadcrumbs. Shallow-fry in batches for 2-3 minutes, turning once, until golden and crisp. Serve warm with the tarragon mayonnaise.
Freeze the uncooked breaded crabcakes on a tray, then store in a sealable container between layers of baking paper. Defrost fully before frying.
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