English crabcakes with tarragon mayonnaise

English crabcakes with tarragon mayonnaise
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

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

Per crabcake

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

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.
  4. For the mayonnaise stir 2 tbsp chopped fresh tarragon into a 190g tub fresh mayonnaise with a squeeze of lemon juice, then chill.
  5. Heat 0.5cm vegetable oil in a non-stick frying pan until shimmering.
  6. 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.

delicious. tips

  1. 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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