Delight your taste buds with these golden crab cakes, a culinary treat that pairs the delicate flavor of fresh crabmeat with the crunch of panko breadcrumbs. These savory cakes are complemented by a zesty lemon butter sauce, making them an irresistible appetizer or main course. Perfect for seafood lovers, this recipe brings the fresh flavors of the sea to your table with a gourmet touch.
Ingredients:
For the Crab Cakes:
- 300g potatoes
- Rock salt for baking
- 200g fresh white crabmeat
- 4 spring onions, finely sliced
- 1 tsp dill, chopped
- 1 tbsp small capers
- 1½ tbsp gherkins, chopped
- 100g plain flour
- 2 free-range eggs, mixed with a dash of milk
- 150g panko breadcrumbs
- Oil for deep frying
- Sea salt
- Freshly ground black pepper
For the Lemon Butter Sauce:
- 2 small shallots, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 1 stalk lemongrass, outer layers peeled away, finely chopped
- 100ml white wine
- 50ml double cream
- 250g unsalted butter, in small pieces
- 10 basil leaves, finely sliced
Preparation:
- Prepare the Potatoes:
- Preheat your oven to 200°C (390°F).
- Wash the potatoes and place them on a bed of rock salt on a baking tray.
- Bake for 45-60 minutes until tender.
- Let them cool, then peel and mash until smooth.
- Make the Crab Cake Mixture:
- In a large bowl, combine the mashed potatoes, crabmeat, spring onions, dill, capers, and gherkins.
- Season with sea salt and freshly ground black pepper.
- Shape the mixture into small patties, about 2 inches in diameter.
- Coat the Crab Cakes:
- Place the flour in one shallow bowl, the beaten eggs in another, and the panko breadcrumbs in a third.
- Dredge each crab cake in the flour, dip in the egg mixture, and coat with panko breadcrumbs.
- Ensure each cake is fully covered for a crunchy texture.
- Deep Fry the Crab Cakes:
- Heat oil in a deep frying pan or fryer to 180°C (350°F).
- Fry the crab cakes in batches until golden brown and crisp, about 3-4 minutes per side.
- Drain on paper towels to remove excess oil.
- Prepare the Lemon Butter Sauce:
- In a small saucepan, sauté the shallots, garlic, and lemongrass until soft and fragrant.
- Add the white wine and reduce by half.
- Stir in the double cream and simmer for 2-3 minutes.
- Gradually whisk in the butter pieces until the sauce is smooth and emulsified.
- Remove from heat and stir in the finely sliced basil leaves.
Conclusion:
Serve these golden crab cakes hot, drizzled with the zesty lemon butter sauce. Whether you’re hosting a dinner party or simply indulging in a seafood delight, these crab cakes are sure to impress with their perfect blend of flavors and textures. Enjoy this gourmet treat that captures the essence of fine dining in every bite.