English crabcakes with tarragon mayonnaise

  • Portion size: Serves 6
  • Takes 15 minutes to make, 30 minutes to cook
  • Difficulty: easy

The aniseed notes of the tarragon mayonnaise beautifully complement these luscious crisp crabcakes. They’re perfect for a simple yet sophisticated starter.

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Ingredients

  • 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
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Method

  1. 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.
  2. 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.
  3. Chill for at least half an hour.
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  5. For the mayonnaise stir 2 tbsp chopped fresh tarragon into a 190g tub fresh mayonnaise with a squeeze of lemon juice, then chill.
  6. Heat 0.5cm vegetable oil in a non-stick frying pan until shimmering.
  7. 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.

Nutrition

  • 177kcals Calories
  • 14.5g (2.4g saturated) Fat
  • 4.4g Protein
  • 7.2g (0.5g sugars) Carbs
  • 0.5g Fibre
  • 0.5g Salt

Per crabcake

Quick wins & tips

Make Ahead

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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