Crab Cakes with Ballymaloe Relish & Ballymaloe Mayo
- Cooking Time: 40 minutes - Preheat the oven to 100°C/210°F/Gas Mark 1
- Serves: 3 (makes 6 cakes)
- Allergens: Crustacean, wheat, dairy, mustard, egg
Low in fat but full of flavour, crab meat is a sweet treat, especially in the summertime. White crab meat comes from the claws & legs of the crab, is high in protein and has a delicate, sweet flavour, while brown meat (from the body of the crab) is high in Omega 3 and has a deeper, meatier flavour. Either works well for these crab cakes – just make sure you’ve removed all traces of shell. You can choose to make your own Béchamel sauce, pick up a packet mix or substitute for 2 eggs. We shallow-fry our crab cakes so make sure you have a big frying pan to hand!
- 250g crab meat (white, brown or a mixture - squeezed and free of shell & excess moisture)
- 1 tbsp Ballymaloe Relish
- 1 potato (cooked, peeled & mashed)
- 6 tbsp breadcrumbs
- 3 tbsp Béchamel sauce (or 2 eggs)
- 1 tbsp dill, parsley, chives (finely chopped)
- Mixed leaves
- 100g plain flour (seasoned)
- 2 eggs (beaten - for coating the cakes)
- Sea salt & freshly-cracked black pepper
- Ballymaloe Mayo
- Ballymaloe French Dressing
- Olive oil / sunflower oil (to fry in)
- contains crustacean
- contains egg
- contains mustard
- contains wheat
- Preheat the oven to 100°C/210°F/Gas Mark 1.
- Place the crab meat, breadcrumbs, Béchamel sauce (or 2 eggs), herbs and Ballymaloe Relish into a mixing bowl. Stir to combine and season, if necessary, with sea salt & freshly-cracked black pepper.
- Shape into 6 patties, then chill on a parchment-lined tray for 15 minutes.
- To coat the crab cakes, pop one by one into seasoned flour, then pat off any excess. Drop gently into the beaten egg and, finally, into the breadcrumbs.
- Return to the parchment-lined tray and chill for a further 15 minutes.
- To shallow fry, place 1.5 inches of olive oil (or sunflower oil) in a large frying pan and heat. Get a kitchen-paper lined tray ready, and have a fish slice or slotted turner nearby.
- As the soon as the oil begins to smoke, add 2 fish cakes and cook for 4 minutes a side. Monitor the heat and lower gradually to ensure you are in control.
- Drain each cake carefully then pop them into your pre-heated oven while you cook the rest.
- Serve with a green salad, tossed with Ballymaloe French Dressing, with a side of Ballymaloe Mayo to dip your crunchy crab cakes in!