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Spiced crab cakes with saffron mayonnaise
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Pinch saffron strands
Juice of ½ lemon
1 small clove garlic, crushed
2 x 100g packs Seafood & Eat It Cornish White Crab
2 x 100g packs Seafood & Eat It Cornish Fifty Fifty Crab
3 salad onions, finely sliced
1 green chilli, deseeded and finely chopped
100g fresh breadcrumbs
1 medium Waitrose British Blacktail Free Range Egg
¼ tsp ground allspice
1-2 tbsp oil
1. Soak the saffron strands in the lemon juice, leave to steep for at least 10 minutes before stirring into the mayonnaise with the garlic.
2. Place both the crab meats in a bowl with the salad onions, chilli, breadcrumbs, egg and 1 tbsp of the mayonnaise. Mix well, season with cracked black pepper and the allspice, and leave to stand for 5 minutes before dividing into 6 cakes. Then place on a plate and chill in a fridge.
3. Heat the oil in a shallow frying pan and gently fry the cakes on each side until golden and crisp. Serve immediately with the mayonnaise and some green leaves.
Typical values per serving:
This recipe was first published in February 2016.