Crunchy crab cakes - Frasiga krabbkakor

CRUNCHY CRAB CAKES
Frasiga krabbkakor

Lovely crisp crab cakes taste best if they’re fried just before serving. Prepare them in advance and keep in the fridge until it’s time to fry them.

12 cakes

2 cans crab meat, approx 12 oz

1 egg
1/3 cup dried breadcrumbs
1/3 cup chopped spring onions or leek
1/3 cup finely chopped dill
½ to 1 tablespoon fresh lemon juice
1 tablespoon mayonnaise
1½ teaspoon French mustard
1 teaspoon Worcestershire sauce
½ teaspoon salt
2 tablespoons butter or margarine for frying

Mayonnaise:

2 egg yolks
1 tablespoons fresh lemon juice
1 teaspoon mustard
salt
¾ to 1 cup oil
cayenne      
¼ cup chopped dill

Drain the crab meat well. Stir in all ingredients for the crab cakes in a bowl, flavour to taste and adjust if necessary. Shape the batter into 12 cakes. Put them on a dish, flatten them slightly and store cold for about 30 minutes.

Mayonnaise:

Beat together egg yolks, lemon juice, mustard and salt, preferably in a food processor or mixer. Add the oil while beating vigorously, first dropwise and then in a fine but steady stream. Beat until the mayonnaise thickens. Flavour with cayenne and dill.

Heat the fat in a frying pan and fry the crab cakes for about 3 minutes on each side or until golden brown. Put them on a serving plate and serve with the mayonnaise, a green salad and lemon wedges.

Enjoy!

Bella