Simple crab cakes with fennel remoulade
Serves 4
A little effort
Total time:
Fennel has a lovely aniseed flavour that is a great match for fish and seafood. Remoulade is a classic French sauce made with a piquantly flavoured mayo. It’s often used to dress celeriac but this is a seasonal variation.
Skip to ingredients
- 400g cooked white crabmeat
- 3 tbsp mayonnaise
- 2 spring onionfinely chopped
- chopped to make 3 tbsp flat-leaf parsley
- 2 eggsbeaten
- fresh breadcrumbs
- butter
fennel remoulade
- 1 bulb fennelfinely shredded
- 2 small shallotsfinely sliced
- chopped to make 2 tbsp coriander
- 4 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp capersrinsed
- chopped to make 1 tbsp gherkins or cornichons
- 1 lemonjuiced
Method
step 1
Mix together the crab, mayo, spring onion and flat-leaf parsley. Form into 12 small cakes then dip in egg and coat in breadcrumbs. Put in the fridge for 30 minutes to firm up. Mix all the remoulade ingredients together.
step 2
Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden brown. Serve with the remoulade.
