Use crab to take your fishcakes to the next level. These are ideal for sharing and dunking in our tangy tartare sauce. If you can, use fresh crabmeat
Prep:30 mins
Serves 4 – 6
2 large potatoes (about 600g)1 tbsp sunflower oil, plus extra for frying100g brown crabmeat200g white crabmeat1 lemon, zestedpinch of cayenne pepperpinch of mustard powder50g plain flour2 eggs, lightly beaten100g panko breadcrumbs, or fresh breadcrumbslemon wedges, to serve
STEP 1Heat the oven to 200C/180C fan/ gas 6. Prick the potatoes all over with a fork, rub with the oil, put on a baking sheet and bake for 1 hr 30 mins, or until a knife can be easily inserted. Leave to cool a little.STEP 2Put all the crabmeat, the lemon zest, cayenne and mustard powder into a bowl with a large pinch of salt. Halve the potatoes and scoop the flesh into the bowl. Gently fold everything together, then form into 12 small patties using your hands.STEP 3Tip the flour into a shallow bowl, pour the egg into a second, and the breadcrumbs in a third. Dip each patty into the flour, then the egg, and finally, roll in the breadcrumbs. Put the fishcakes on a plate and chill for 10 mins.STEP 4For the tartare sauce, combine all the ingredients in a bowl. Set aside.STEP 5Heat the oven to 200C/180C fan/ gas 6. Heat a good glug of oil in a non-stick frying pan over a medium heat, and fry half the crab cakes for 3 mins on each side, or until golden and crisp. Transfer to a baking sheet and bake for 8-10 mins, or until cooked through.STEP 6Serve the crab cakes on a platter with a bowl of the tartare sauce on the side for dipping.
