Crab fishcakes with garlic mayo
- 2 tbsp butter
- 2 tbsp diced red pepper
- 4 tbsp finely chopped spring onion
- 2 tbsp finely chopped celery
- 200g/7oz fresh hake/whiting/cod boned and skinned
- 450g/16oz fresh or frozen crabmeat
- 1 egg
- 1 tbsp chopped parsley
- 1 tbsp chopped fresh basil
- 1 tbsp Dijon mustard
- 200g/7oz fresh breadcrumbs
- freshly ground pepper
- 1 tbsp vegetable oil
For the garlic mayo
- 2 egg yolks
- 2 garlic cloves
- 1-2 tbsp lemon juice
- grated lemon zest
- ¼ tsp salt
- 125ml/4fl oz olive oil
- 125ml/4fl oz vegetable oil
- green salad leaves
Melt one tablespoon of the butter in a small saucepan and sweat the pepper, spring onion and celery until soft, about five minutes. Allow to cool and then place in a bowl.
Process the fresh fish in a food processor to make a rough purée. Add the crabmeat, egg, herbs, mustard and 100g/3½oz of the breadcrumbs. Taste for seasoning and add salt and pepper if necessary.
Roll the crabmeat mixture into balls just a little larger than a golf ball and dip in the remaining breadcrumbs.
Finally form the balls into little cakes by pressing them down lightly.
Melt one tablespoon of the butter in a large frying pan with the vegetable oil. Saute the crabcakes over a moderate heat until nicely golden and heated right through. This will take about 3-4 minutes on each side (depending on thickness)
Drain on kitchen paper and serve with a garlic mayonnaise.
To make the mayonnaise, combine the egg yolks, garlic, one tablespoon of the lemon juice, the lemon zest and the salt in a food processor.
Blend for a few seconds and then slowly add the oils in a steady stream until emulsified.
Taste and adjust the amount of lemon juice and salt if necessary. Serve with the crabcakes and some green salad leaves.