Basil crab cakes with lemon mayo recipe

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 701 calories / serving
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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.

  1. Put the potatoes in a small pan. Cover with boiling water and cook for 10-15 minutes, 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.
  2. 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.

  3. 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.
  4. 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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  • Ingredients

  • 300g (10oz) potatoes, diced
  • 1 x 170g tin white crab meat, drained
  • 1 lemon, zested, plus extra wedges to serve
  • 1/2 tsp Dijon mustard
  • 1/2 x 31g pack basil, shredded
  • 1 egg, beaten
  • 100g (3 1/2oz) breadcrumbs
  • 2-3 tbsp olive oil
  • handful lamb’s lettuce
  • For the lemon mayo

  • 1/2 tbsp preserved lemon paste
  • 3 tbsp mayonnaise
  • Energy 2930kj 701kcal 35%
  • Fat 38g 55%
  • Saturates 6g 29%
  • Sugars 3g 3%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 67.4g Protein 25.8g Fibre 3.8g


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