Enjoy these crab cakes as either a starter or a lighter midweek meal in the Spring!
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
406
Ingredients
For the pickled veg
4
baby courgettes
4
baby carrots, about 100g, trimmed and thinly sliced
100g
radishes, we used watermelon radishes, quartered and finely sliced
2Tbsp.
white wine vinegar
1/2Tbsp.
caster sugar
For the dip
75g
mayonnaise
75g
low-fat crème fraîche
1/2tsp.
sweet smoked paprika
1tsp.
Dijon mustard
Finely grated zest 1/2 lemon
2tsp.
non-pareille capers, drained and roughly chopped
For the crab cakes
100g
fresh crab meat, mix of white and brown
150g
ricotta
2
-3tsp chopped chives or tarragon, to taste
1
medium egg
90g
panko breadcrumbs
2Tbsp.
vegetable oil
Directions
Step 1To make the pickled vegetables, finely slice the courgettes lengthways (or peel into ribbons using a y-shaped vegetable peeler). Add to a bowl with the carrots and radishes, and mix through the vinegar, sugar and some seasoning. Set aside to lightly pickled.
Step 2Next make the dip. In a small serving bowl whisk the mayonnaise and crème fraîche until smooth. Add the remaining ingredients with some seasoning. Chill until needed.
Step 3For the crab cakes in a medium bowl mix the crab, ricotta, chives/tarragon, egg, 50g of the panko breadcrumbs and plenty of seasoning. Allow to sit for a couple of min for the breadcrumbs to absorb moisture. Meanwhile sprinkle the remaining 40g breadcrumbs into a shallow bowl.
Step 4With damp hands, shape the crab mixture into 12 patties. Press lightly into the breadcrumbs to coat.
Step 5Heat the oil in a large non-stick frying pan over medium heat. Add the crab cakes and fry for 5-8min, turning once, or until golden and piping hot. Meanwhile drain the pickled vegetables and empty into a serving bowl. Serve with the crab cakes and dip.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
