Crab Cakes with Herby Mayo
Cook: 20 mins
For the crab cakes:
- 200g potatoes
- 200g cooked white crab meat
- 2 spring onions, finely chopped
- 2 tbsp thai basil, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ cup golden breadcrumbs
- 1 egg, lightly whisked
- 1 tsp hot sriracha sauce
- ½ tsp fish sauce
- ½ tsp smoked paprika
- Zest & juice of 1 lime
- 3 tbsp good quality mayo
- ¼ tsp chilli flakes (optional)
- Olive oil for frying
For the herby mayo:
- ¼ cup good quality mayo
- Juice & zest of ½ lime
- 1 tbsp parsley, finely chopped
- Salt & pepper to taste
Boil the potatoes until soft and mash thoroughly. Let the mixture cool down slightly. In a large mixing bowl combine cooled mashed potato, crab meat, spring onions, basil, parsley and breadcrumbs and mix well.
In a separate bowl combine the egg, sriracha, fish sauce, paprika, lime zest & juice, mayo & chilli flakes (if using) and mix well. Transfer the wet mixture into the bowl with dry ingredients and mix well (it’s best to do it with your hands).
Line a chopping board (or a serving plate) with parchment paper. Shape the mixture into 8 small patties, place on the board, gently cover with cling film and refrigerate for 20mins to let the crab cakes firm up.
Heat the olive oil in a shallow pan and fry the cakes for 4-5 minutes on each side. To make the herby mayo, mix all the ingredients and whisk until combined.