Dean's delicious crab cakes with wasabi mayo
Dean Edwards is in the kitchen for us today making his delicious crab cakes. Enjoy them with a salad or in a bun for a crab burger.
Ingredients:
2 x 170g tins crabmeat, drained200g maris piper potatoes, mashed1 egg, beaten2 tbs fresh coriander, choppedZest of ½ lime, grated5 spring onions, very finely sliced1 egg yolk40g plain flour1 egg beaten60g panko breadcrumbs4 tbs mayonnaise½ tsp wasabiJuice ½ lime2 spring onions sliced
Method:
Peel, cube and boil the potatoes in a large pan of salted water for 8-10 minutes or until cooked through, drain then leave to stand of 5 minutes to give some of the excess water time to evaporate and cool
Lightly mash the potatoes then combine with the coriander and lime zest, spring onion and egg yolk. Season with salt and pepper; gently fold through the crab. Divide the mixture into four then shape into burgers, chill in the fridge for 20 minutes to help set.
Cover in flour, then egg, then breadcrumbs then cook in a non-stick pan over a medium heat with a splash of oil for 3-4 minutes per side until golden
Mix the mayo, wasabi, lime juice and spring onions then set aside. Serve the crab cakes with a dollop of mayo and a simple Thai salad (see below) OR as burgers in a toasted brioche buns along with some rocket, coriander and a dollop of the mayo
Thai Salad (Optional)
Ingredients:
1 large carrot, julienned½ cucumber, julienned1 small courgette, julienned4 spring onions, finely sliced15g salted peanuts2 tbsp fresh coriander leaves, picked½ red chilli, sliced
Dressing:1 tbs soy sauce1 tsp honey2 tbs olive oil½ clove garlic, crushedJuice 1 lime