Easy peasy home-made crab cakes

Hi everyone,

Today I have a recipe for home-made crab cakes witha zingy lime & creme fraiche dip. This is such a simple dish to make & it's great for dinner parties too. The only hard part about this is cooking & picking the crab (unless you're buying ready to eat crab meat!).

For the crab cakes you will need: (Makes around 12)
1 large crab (or around 250g of fresh crab meat)
1/2 a loaf of white bread, blended into breadcrumbs
1 small egg
2 tbsp of full fat mayonnaise
The juice & zest of 2 limes
1 tsp each of sea salt & freshly ground black pepper

For the zingy lime & cremè fraichè dressing:
1 pot of full fat creme fraiche
The juice & zest of 2 limes
1/2 a tsp each of sea salt & freshly ground black pepper

Too cook the crab:

Fresh, live crab is the best as the meat will be firm & sweet. Pop the crab in the freezer for half an hour- this will knock it out so it won't feel a thing when you drop it in the boiling water. Have a big pot of boiling, slightly salted water on the hob. A common misconception is that crabs "scream" when you drop them into the pan. All this is is the air escaping. The crab isn't in pain- it is already in a coma-like state so it will die instantly once submerged. Let the crab boil for about 40 minutes. Let the crab cool down for a bit before you pick the meat out. Start by removing the legs & claws, using a skewer to pull the meat out, or a hammer to crack them open to remove the meat. Use a screwdriver to prise the body away from the head. There is also plenty of sweet white meat in the body. Inside the head remove the dead mans fingers (these look like slimy brown feathers. Remove the white intestinal tract too & you will be left with the lovely soft brown meat (this can go into the crab cakes too)

To make the crab cakes:

After you have got your crab meat in a bowl (make sure there is no shell left in it) combine with the rest of the ingredients to make a sticky, dough-like mixture. Roll into balls about the size of a small apricot & flatten slightly into patties. Leave to chill in the fridge for at least half an hour. Fry in a small amount of oil until crisp & golden-brown.

To make the dressing:
Combine the creme fraiche, lime juice & zest, & salt & pepper. Divide into small dip pots or ramekins.

A great way to serve these tasty little crab cakes is with rice & some steamed veg, or a salad. Either way, I hope you enjoy this recipe & would really love to know what you all think!

Thanks for reading :) Xxx

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For questions, suggestions, opinions & comments, place a comment below or feel free to email me at:
dollytrolley1994@gmail.com