Crabcakes and Mayonnaise

Handmade white crab meat cakes blended with seasoned mashed potatoes, served with fresh zest, homemade mayonnaise, and crisp watercress.

Seafood Appetiser Crab Fried Handmade Mayonnaise

Estimated Nutrition

Calories

805.1

kcal / serving

4830.5 kcal total

Carbs

21.4g

per serving

128.6 g total

Fat

72.5g

per serving

435.2 g total

Protein

19.2g

per serving

115.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

drops

Tabasco Sauce

Dijon Mustard

1 rounded tbsp plus 1 tsp

Dairy

piece

Egg Yolk

Free-range

piece

Egg Yolk

Free-range, at room temperature, for mayonnaise

Fruits

piece

Lemon

Grated zest only

tbsp

Lemon Juice

piece

Lemon

Cut into quarters

GrainsCereals

cup

Plain Flour

For coating

NutsSeeds

pinch

Salt

For boiling water

handful

Flat leaf Parsley

Leaves only

clove

Garlic

Finely chopped

pinch

Sea Salt

To taste

pinch

White Pepper

Freshly ground

OilsFats

Vegetable Oil

For frying

400

Groundnut Oil

For mayonnaise

Seafood

piece

Crab

Live

Vegetables

400

Potatoes

Floury variety such as King Edward

bunches

Watercress

Method

Chill the crab in the freezer for one hour to humanely put it to sleep.

Boil the crab in salted water for 12 minutes and leave to cool on a tray.

Peel, rinse, and boil potato pieces for 10-15 minutes until tender, then drain and mash.

Extract white crab meat, discard shell fragments, and chill in a bowl.

Mix lemon zest, parsley, garlic, egg yolk, Tabasco, and crab, then incorporate mashed potato and season.

Shape the mixture into 18 small cakes and chill until ready to cook.

Whisk egg yolks, mustard, and lemon juice, then slowly incorporate oil to create mayonnaise.

Flour the cakes and fry in hot oil until golden-brown and heated through.

Serve three cakes per person with watercress, lemon quarters, and the prepared mayonnaise.