Basil crab cakes with lemon mayo recipe
Shellfish and lemon is a marriage made in heaven – these crab cakes are wonderfully fluffy thanks to perfectly mashed potato and are flavoured with fragrant basil. This easy dinner idea for two pairs them with a zingy lemon mayo and takes just half an hour to make.
See method- Serves 2
- 10 mins to prepare and 20 mins to cook
- 701 calories / serving
Ingredients
- 300g potatoes, diced
- 170g tin white crab meat, drained
- 1 lemon, zested, plus extra wedges to serve
- ½ tsp Dijon mustard
- 15g basil, shredded
- 1 egg, beaten
- 100g breadcrumbs
- 2-3 tbsp olive oil
- handful lamb’s lettuce
For the lemon mayo
- ½ tbsp preserved lemon paste
- 3 tbsp mayonnaise
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Shop ingredientsEach serving contains
- Energy
- 2930kJ 701.0kcal
- Fat
- 38g
- Saturates
- 6g
- Salt
- 2.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 67.4gProtein 25.8gFibre 3.8g
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- Put the potatoes in a small pan. Cover with boiling water and cook for 10-15 mins, until tender. Drain, cool under running water, then mash. Put the mash in a bowl with the crab,lemonzest, mustard andbasil. Season well.
- With damp hands, divide the mixture into 8 and shape into patties.Put the beaten egg in one bowl and the breadcrumbs in another. Dip the patties in the egg, then coat in the breadcrumbs.
- Heat the oil in a frying pan over a medium heat. Fry the crab cakes, turning every couple of minutes, until golden on both sides. Drain on kitchen paper.
- For the lemon mayo, mix the lemon paste and mayonnaise in a bowl with a little seasoning. Serve with the crab cakes, lamb’s lettuce and extra lemon wedges for squeezing over.
- See more Dinner ideas for two
