Devilled Crab Cakes with Herby Mayonnaise Recipe

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Edible Seashore River Cottage HandbookThese make a great starter, or you could shape smaller ones to serve as canapés. If you find some wild sorrel, you can chop a few leaves very finely and use it instead of the lemon zest; it would be good in the herby mayo too.

  • Yield: 4 Servings as a starter; makes 10–12 canapés


For the Crab Cakes
  • 20 g unsalted butter
  • 2 shallots, peeled and finely chopped
  • 2 tbsp very finely chopped celery
  • 1 egg yolk
  • 1 tbsp soured cream
  • ½ tsp English mustard powder
  • ½ tsp Worcestershire sauce
  • ½ tsp cayenne pepper
  • 1 tbsp finely chopped chives
  • 1 small lemon finely grated zest (or some finely chopped sorrel)
  • Freshly ground black pepper
  • ¾ tsp salt
  • 12 g fresh white breadcrumbs
  • 300 g Crab meat, picked over
  • clarified or unsalted butter, for shallow-frying
  • Lemon wedges, to serve
For the Herby Mayonnaise
  • 4 tbsp good mayonnaise
  • 2 tbsp soured cream
  • A squeeze of lemon juice
  • Freshly ground black pepper
  • 1 tbsp finely chopped chives (or finely chopped sorrel)
How to Make It
    First make the herby mayonnaise
  1. Whisk all of the ingredients together, spoon into a bowl, cover and refrigerate until needed.
  2. For the Crab cakes, melt the 20 g butter in a small frying pan over a low heat, add the shallots and celery, and sauté gently until softened, about 8 minutes. Leave to cool.
  3. Put the egg yolk, soured cream, mustard powder, Worcestershire sauce, cayenne, chives, lemon zest, a few grinds of black pepper and the salt into a large bowl and whisk together until evenly combined. Stir in the shallots and celery, together with 2 tbsp of the breadcrumbs.
  4. Gently stir in the Crab meat, then form the mixture into 4 cakes, about 5 cm in diameter. Spread the rest of the breadcrumbs out on a plate and coat each Crab cake generously. Place on a tray, cover loosely and refrigerate for an hour, or up to a day.
  5. Melt the butter in a frying pan and fry the Crab cakes for 3–4 minutes on each side. Drain on kitchen paper and serve hot, with the mayonnaise and lemon wedges.

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