Classic British Crab Cakes: A Taste Of The Seaside

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Craving a taste of the British seaside? Look no further than these delightful crab cakes! These crispy, golden parcels bursting with fresh crabmeat are a true classic of UK cuisine. Perfect for a light lunch, a satisfying starter, or even a fancy finger food spread, these crab cakes are guaranteed to tantalize your taste buds.

Ingredients:

Crab cakes
Crab cakes

500g white crab meat (fresh or frozen, picked clean)

  • 2 large free-range eggs, beaten
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh parsley
  • 1 lemon, zested
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely chopped (optional)
  • 1 green bell pepper, finely chopped (optional)
  • 1 celery stalk, finely chopped (optional)
  • 1 tablespoon breadcrumbs
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying

  • For serving:

    Lemon wedges

  • Tartare sauce
  • Marie Rose sauce

  • Directions:

    1. Prepare the crab meat: If using fresh crab, ensure all cartilage and shell fragments are removed. Flake the crab meat into large pieces. If using frozen crab meat, thaw completely and drain any excess liquid.

    2. Combine the filling: In a large bowl, gently mix together the crab meat, beaten eggs, mayonnaise, Dijon mustard, dill, parsley, lemon zest, onion, bell peppers (if using), celery (if using), and breadcrumbs. Season generously with salt and freshly ground black pepper.

    3. Form the crab cakes: Using a spoon or your hands, gently form the crab mixture into equal-sized patties. Aim for a thickness of about 2-3 cm and a diameter of around 7-8 cm.

    4. Chill and fry: Cover the formed crab cakes loosely with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and helps the cakes hold their shape during frying.

    5. Heat the oil: In a large frying pan, heat enough vegetable oil over medium heat to shallow fry the crab cakes. The oil should be hot enough to sizzle when a drop of water is added.

    6. Fry the crab cakes: Carefully place the chilled crab cakes into the hot oil, ensuring there’s enough space between them to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Be gentle while flipping to prevent the cakes from breaking apart.

    7. Drain and serve: Once golden brown and cooked through, transfer the fried crab cakes to a plate lined with paper towels to drain any excess oil.

    8. Enjoy! Serve immediately while hot. Pair your delicious crab cakes with lemon wedges, a dollop of your favorite sauce (such as tartare sauce or Marie Rose sauce), and a side salad for a complete and satisfying meal.

    Nutrition Facts (per serving):

    Note: This is an approximate nutritional breakdown and can vary depending on the specific ingredients used.

    Calories: 350-400

  • Fat: 15-20g
  • Saturated Fat: 4-5g
  • Cholesterol: 200mg
  • Sodium: 400-500mg
  • Carbohydrates: 20-25g
  • Fiber: 2-3g
  • Protein: 30-35g

  • Conclusion

    These delightful crab cakes are a fantastic way to experience the flavors of the British Isles. With their fresh crabmeat, zesty herbs, and crispy golden exterior, they’re a treat for any seafood lover. So next time you’re looking for a delicious and easy-to-make dish, give these crab cakes a try! They’re sure to become a new favorite.

    FAQs:

    1. Can I use brown crab meat instead of white crab meat?

    Absolutely! Brown crab meat has a slightly stronger flavor than white crab meat, so adjust the seasonings to your preference. You can also use a combination of both white and brown crab meat for a more complex flavor profile.

    2. What can I substitute for the breadcrumbs?

    If you don’t have breadcrumbs on hand, you can use crushed crackers, panko breadcrumbs, or even finely chopped nuts like almonds or walnuts. Adjust the quantity based on the desired texture; breadcrumbs help bind the mixture, so you might need a bit more of the substitute to achieve the same result.

    3. How can I tell if the crab cakes are cooked through?