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Prep:35 mins
Cook:15 mins
- Serves 6
- A challenge
Nutrition per serving
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kcal 693
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fat 63g
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saturates 31g
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carbs 11g
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sugars 4g
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fibre 0g
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protein 18g
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salt 2.18g
Ingredients
- 50g mayonnaise
- 1 egg
- ½ tbsp Old Bay seasoning (optional)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- juice 1½ lemons
- handful chopped parsley
- 500g white crabmeat
- 50g breadcrumbs (look out for crispy Japanese-style Panko ones)
- 5 tbsp olive oil
- 350ml white wine
- 3 shallots, diced
- 1 sprig thyme
- 1 bay leaf
- 3 tbsp extra-thick double cream
- 300g butter, cut into small cubes
- juice 1 lemon
Method
To make the crabcakes: mix together the mayonnaise, egg, Old Bay seasoning, if using, Dijon mustard, Worcestershire sauce, lemon juice and parsley. Fold crabmeat into the mix, then add the breadcrumbs. Chill for 20 mins before shaping into 6 equal-sized cakes.
Heat oven to 190C/fan 170C/gas 5. Heat a large ovenproof frying pan, add the olive oil and brown the crabcakes on each side. Then transfer to the oven for 10 mins or until cooked through.
To make the butter sauce: boil the white wine, shallots, thyme and bay leaf until reduced to about 3 tbsp. Add the cream and bring back to the boil. Remove from the heat and slowly add the butter, whisking all the time. Finish the sauce with fresh lemon juice and season to taste.
To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.
