Little fish favourites, perfect for dipping at parties or as a smart starter
Prep:15 mins
Serves 4
250g potatoes, diced300g white crabmeat1 tbsp capers, drained and finely chopped2 spring onions, finely choppedzest and juice 1 lemon, plus extra wedges to servesmall bunch dill, finely chopped4 tbsp good-quality mayonnaise2 tbsp plain flour1 egg, lightly beaten85g dried breadcrumbssunflower oil, for shallow frying
STEP 1Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.STEP 2In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.STEP 3To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.STEP 4Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.STEP 5Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm – or serve right away with dill mayonnaise and extra lemon wedges.
