Shellfish and lemon is a marriage made in heaven – these crab cakes are wonderfully fluffy thanks to perfectly mashed potato and are flavoured with fragrant basil. This easy dinner idea for two pairs them with a zingy lemon mayo and takes just half an hour to make.
- Put the potatoes in a small pan. Cover with boiling water and cook for 10-15 mins, until tender. Drain, cool under running water, then mash. Put the mash in a bowl with the crab, lemon zest, mustard and basil. Season well.
- With damp hands, divide the mixture into 8 and shape into patties.Put the beaten egg in one bowl and the breadcrumbs in another. Dip the patties in the egg, then coat in the breadcrumbs.
- Heat the oil in a frying pan over a medium heat. Fry the crab cakes, turning every couple of minutes, until golden on both sides. Drain on kitchen paper.
- For the lemon mayo, mix the lemon paste and mayonnaise in a bowl with a little seasoning. Serve with the crab cakes, lamb’s lettuce and extra lemon wedges for squeezing over.
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