Alex Luck//Hearst Owned

Crab Cakes with Fennel Remoulade

Name: Crab Cakes with Fennel Remoulade
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 2 spring onions, finely chopped; 3/4 tsp. English mustard powder; 1 1/2 tsp. lemon juice; 3 tbsp. finely chopped parsley; 40 g dried breadcrumbs; 1 large egg, beaten; 450 g white crab meat, fresh, tinned, or a mixture; Sunflower oil, to shallow fry; 50 g plain flour; Pinch cayenne pepper; 2 small fennel bulbs; Juice 1 lemon; 3 tbsp. crème fraîche; 3 tbsp. mayonnaise; 1 -2tsp Dijon mustard, to taste; 2 tbsp. finely chopped parsley, plus extra to garnish; 100 g watercress; Extra virgin olive oil, to drizzle

This delicate starter celebrates the start of crab season, although you can keep costs down by using a mixture of fresh and tinned crab meat if you like. Look for tinned lump crab meat and use larger pieces of fresh crab meat if you can, to prevent the crab cakes from being mushy.

By The GH Kitchen TeamPublished: 30 March 2021

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Start you Easter lunch with these delicate crab cakes, served with a light and refreshing fennel remoulade

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Yields:

8 serving(s)

Prep Time:

45 mins

Cook Time:

10 mins

Total Time:

55 mins

Cal/Serv:

195

Ingredients

For the crab cakes

2 spring onions, finely chopped
3/4 tsp. English mustard powder
1 1/2 tsp. lemon juice
3 Tbsp. finely chopped parsley
40 g dried breadcrumbs
1 large egg, beaten
450 g white crab meat, fresh, tinned, or a mixture
Sunflower oil, to shallow fry
50 g plain flour
Pinch cayenne pepper

For the remoulade

2 small fennel bulbs
Juice 1 lemon
3 Tbsp. crème fraîche
3 Tbsp. mayonnaise
1 -2tsp Dijon mustard, to taste
2 Tbsp. finely chopped parsley, plus extra to garnish

To serve

100 g watercress
Extra virgin olive oil, to drizzle

Directions

1. Step 1Line a large baking sheet with baking parchment. For the crab cakes, in a medium bowl, mix the spring onions, mustard powder, lemon juice, parsley, breadcrumbs and some seasoning. Mix in the egg, followed by the crab meat, being careful not to break it up too much.
2. Step 2Shape into 24 small patties and place on the lined sheet. Chill for at least 30min (up to 24hr) to firm up.
3. Step 3For the remoulade, halve, core and finely shred the fennel. In a medium bowl, mix fennel and lemon juice. Set aside for 15min. In a small bowl, mix crème fraîche, mayonnaise, mustard, parsley and some seasoning. Stir crème fraîche mixture into the fennel to coat. Cover and chill until ready to serve.
4. Step 4To serve, pour oil into a large, deep frying pan so that it is 5mm deep. Heat to 175°C (check using a thermometer). Mix the flour, cayenne pepper and some seasoning in a shallow bowl. Carefully coat the crab cakes in the flour and gently shake off the excess (they will be quite fragile).
5. Step 5Fry in batches for 2-3min per side, until golden. Using a slotted spoon, lift on to kitchen paper to drain, then keep warm. Repeat with remaining crab cakes, monitoring oil temperature as you go.
6. Step 6Toss the watercress with a little extra virgin olive oil and divide between 8 plates. Top with crab cakes and serve with the remoulade.

Get ahead

Prepare to end of step 3 up to a day ahead. Cover and chill crab cakes. Complete recipe to serve.

GH Tip

Although best eaten freshly fried, the crab cakes do freeze well. Cool then freeze in a single layer on a lined tray until solid. Bag and keep frozen for up to 1 month. To serve, defrost overnight in fridge and reheat in an oven preheated to 200°C (180°C fan) mark 6 for 12-15min, turning halfway through, until crisp and piping hot.