Cornish crab cakes with citrus mayo and green leaf salad
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 4
These freshly made crab cakes are served with a crispy green salad and zesty mayo.
Ingredients
For the crab cakes
- 500g/1lb 2oz mixed white crab meat, picked
- 1 lemon, zest and juice
- 4 spring onions, very thinly sliced
- 1 tbsp snipped fresh chives
- 2 tbsp crème fraîche
- 4 tbsp plain flour, plus extra for dusting
- 2 free-range eggs, lightly beaten
- 100g/3½oz fresh white breadcrumbs
- 25g/1oz unsalted butter
- 4 tbsp sunflower oil
- sea salt and freshly ground black pepper
- lemon wedges, to serve
For the citrus mayo
- 3 free-range egg yolks
- 1 tsp Dijon mustard
- 1 lemon, juice and zest
- 250ml/9fl oz sunflower oil
- 1 lime, zest only
- sea salt and freshly ground black pepper
For the green leaf salad
- 1 butter head round lettuce, leaves separated, washed and dried
- 2 Little Gem lettuces, leaves separated, washed and dried
- 4 spring onions, thinly sliced
- 1 cucumber, peeled and thinly sliced
- 2 small ripe avocados
- 1 lemon, juice only
- 3 tbsp extra virgin olive oil
- 50g/1¾oz pine nuts, toasted
- sea salt and freshly ground black pepper
Method
To make the crab cakes, place the crab meat, lemon zest and juice, spring onions, chives and some salt and pepper in a bowl. Mix together, adding the crème fraîche to help bind the mixture. Dust your hands with flour and divide the mixture into eight round shapes, each about 2cm/¾in thick. Place on a plate and chill in the fridge for 1 hour.
Place the flour on a plate and season well with salt and pepper. Pour the beaten eggs into a shallow dish, then scatter the breadcrumbs on a separate plate. Take a chilled crab cake and dip it into the flour, coating it on both sides, then dip it into the egg and finally the breadcrumbs. Set aside and repeat with the rest of the crab cakes.
Heat the butter and oil in a large frying pan over a medium heat. To test if the oil is hot enough, place a breadcrumb or two into the oil. If it immediately turns golden brown, the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Add the crab cakes to the pan in batches and fry for 3–4 minutes until crisp and golden brown underneath. Turn them over and cook for another 2–3 minutes until golden brown. Transfer with a slotted spoon to a plate lined with kitchen paper and keep warm while cooking the rest.
To make the citrus mayo, combine the egg yolks, mustard, lemon juice and a good pinch of sea salt in a food processor and whizz until just combined. With the motor still running, slowly pour the oil through the funnel in a fine, slow stream until it is all incorporated and has emulsified. Fold through the lemon and lime zest and season with salt and pepper.
To make the green leaf salad, arrange the lettuce leaves in a salad bowl. Add the spring onions and cucumber to the bowl. Carefully cut all the way around each avocado lengthways, going as deep as the stones. Hold each avocado in your hands and twist until you can pull the two halves apart. Pull out and discard the stones and use a teaspoon to help you scoop the avocado flesh out into nice half rounds. Add to the salad. Mix the lemon juice and oil together in a small bowl with a pinch of sea salt and a couple of grinds of black pepper. Mix into the salad and sprinkle over the toasted pine nuts.
Serve the crab cakes with the green salad and dollops of the citrus mayo. Sprinkle with a little sea salt and serve the lemon wedges on the side.
