Crab Cake with Ballymaloe Mayo
- Cooking Time: 40 mins
- Serves: 3
- Allergens: crustacean/ wheat/ dairy/ mustard/ egg
Summer Crab cakes are simply the best. You could even turn this into a delicious fiery taco!
- 250g Crab meat- squeezed and free of shell and excess moisture
- 1 cooked potato, peeled and mashed (no butter, no milk, no cream)
- 6 tbsp Breadcrumbs
- 3 tbsp Bechamel sauce (or 2 eggs)
- 1 tbsp finely chopped dill, parsley, chives
- 1 tbsp Ballymaloe original relish
- Mixed leaves
- Ballymaloe French Dressing
- Ballymaloe Mayo
- 100g plain flour seasoned
- 2x beaten eggs
- 6 tbsp fine breadcrumbs
- cotains crustacean
- contains egg
- contains mustard
- contains wheat
- Place the crab, breadcrumbs, bechamel, herbs, Ballymaloe original relish into a mixing bowl. Stir to combine and taste for seasoning. Add sea salt and freshly cracked black pepper if needed.
- Shape into patties.
- Chill on a parchment lined tray for 15mins.
- Coating the crab cakes: Pop each crab cake into the seasoned flour, pat off any excess. Turn in the beaten egg then finely the breadcrumbs. Return to the parchment lined tray and chill for a further 15mins.
- To shallow fry- place 1.5” of olive oil (or sunflower oil) in your large frying pan and heat. Have a kitchen paper lined tray ready and a fish slice
- Once the oil JUST begins to smoke add 2 fish cakes and cook for 4mins a side. Monitor the heat and lower gradually to ensure you are in control.
- Place onto the kitchen paper-lined tray and into a warming oven (preheated at 100*) while you cook the rest.
- To serve: place two fish cakes onto each warmed plate and serve with a tossed green salad and a side of Ballymaloe Mayo to dip.