Crab Cakes with Lemon and Black Pepper Mayo
Typically, fish cakes and crab cakes are made with potato, this helps them get that crispy, browned outer coating when you're cooking them and it also provides a bit of bulk and substance. As I'm cutting down on my carb intake, I didn't want to use potato, but I wasn't sure what to use in place of it. After a bit of rummaging around on Pinterest, I opted to increase the amount of protein by adding tuna and also some ground almonds.
For the crab cakes, I used:
200g cooked crab meat, break this down into smaller pieces but not too flaky
200g cooked tuna (tinned is fine)
3 spring onions, finely sliced
1 clove of garlic, minced
1 egg beaten
A handful of fresh, finely chopped coriander
1 fresh chilli, finely diced (remove seeds if you don't like it too hot)
1 heaped tablespoon of ground almonds
Salt and pepper
The first thing to do is remove some of the moisture from the fish. If you're fish is tinned, drain it thoroughly but also set it onto a few sheets of kitchen towel and give it a good pat down, this will help them hold together while cooking.
Using a large bowl, get all of the ingredients and give it a really good mix together. You don't want chunks of chilli in a couple of the fish cakes and none in others.
When you're happy with the mixture, get a shallow frying pan fairly hot over a medium/high heat. If you want to add oil, you can...alternatively use Fry Light, if you're watching points and syns.
When forming the fish cakes, it's really up to you how big you make them. Whatever the size, make sure you roll it into a ball initially so it holds together then flatten them out slightly to form the classic fish cake appearance.
Get them in to the pan and let them cook until they start to crisp up, lift the fish cake a little with a knife or spatula so see how it's getting on. Flip them over and do the same to the other side.
As the fish is already cooked, they won't take long, just make sure they are heated through.
The mayo dip is super easy - just mix mayonnaise with freshly ground black pepper and a good squeeze of lemon juice.
Don't be shy with the lemon!
For the crab cakes, I used:
200g cooked crab meat, break this down into smaller pieces but not too flaky
200g cooked tuna (tinned is fine)
3 spring onions, finely sliced
1 clove of garlic, minced
1 egg beaten
A handful of fresh, finely chopped coriander
1 fresh chilli, finely diced (remove seeds if you don't like it too hot)
1 heaped tablespoon of ground almonds
Salt and pepper
The first thing to do is remove some of the moisture from the fish. If you're fish is tinned, drain it thoroughly but also set it onto a few sheets of kitchen towel and give it a good pat down, this will help them hold together while cooking.
Using a large bowl, get all of the ingredients and give it a really good mix together. You don't want chunks of chilli in a couple of the fish cakes and none in others.
When you're happy with the mixture, get a shallow frying pan fairly hot over a medium/high heat. If you want to add oil, you can...alternatively use Fry Light, if you're watching points and syns.
When forming the fish cakes, it's really up to you how big you make them. Whatever the size, make sure you roll it into a ball initially so it holds together then flatten them out slightly to form the classic fish cake appearance.
Get them in to the pan and let them cook until they start to crisp up, lift the fish cake a little with a knife or spatula so see how it's getting on. Flip them over and do the same to the other side.
As the fish is already cooked, they won't take long, just make sure they are heated through.
The mayo dip is super easy - just mix mayonnaise with freshly ground black pepper and a good squeeze of lemon juice.
Don't be shy with the lemon!
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