Tasty, tangy and filling, we love making these on a weekend and freezing a batch for a midweek meal or rainy day.
250g white crab meat
2 cloves garlic
1 tablespoon crushed coriander
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 tsp mayonnaise
1 tsp Dijon mustard
sea salt and freshly ground black pepper
8 tbsp of breadcrumbs
2 tbsp plain flour
3 tbsp vegetable oil
Put crab meat in a bowl. Add crushed garlic, coriander, parsley, dill, mustard, mayonnaise, salt and pepper to the white crabmeat. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.
Divide the crab mixture into 6 portions and mould into patty shapes. Place on a tray or plate and cool in the fridge for 20 minutes.
Beat the other egg with one tablespoon of water to make an eggwash. Place the plain flour and the remaining breadcrumbs in a large, shallow dish.
Lightly beat the remaining egg into a small bowl.
Coat each crab cake in the flour, then dip into the egg and then the breadcrumbs. Repeat with the remaining crab cakes.
Put vegetable oil into a frying pan and fry each cake for 3 minutes on each side until golden brown. Remove from the pan and keep warm while you cook the remaining crab cakes.
Garnish with flat-leaf parsley and serve warm with a crisp salad.
Photograph ©Peter Broadbent.