Crab Cakes
A community recipe by Wendy HortonNot tested or verified by Nigella.com
Introduction
I like to serve these crab cakes as a starter or a main course accompanied by mashed potato and a mixed green salad.
Preparation time 1-2 hours
Cooking time 10 to 30 mins
I like to serve these crab cakes as a starter or a main course accompanied by mashed potato and a mixed green salad.
Preparation time 1-2 hours
Cooking time 10 to 30 mins
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Ingredients
Serves: 8
For the Crab Cakes
- 40 grams cream crackers
- 450 grams white crab meat (fresh)
- 2 tablespoons chopped fresh parsley
- 1 egg (beaten)
- 2 tablespoons mayonnaise
- 1 tablespoon English mustard powder
- 1 tablespoon lemon juice
- 1 dash Worcestershire sauce
- 4 tablespoons clarified butter
- salt
- freshly ground pepper
For the Tarragon and Butter Sauce
- 55 millilitres white wine vinegar
- 4 tablespoons clarified butter
- 1 plum tomatoes (seeded and diced)
- 1 tablespoon fresh tarragon (chopped)
For the Crab Cakes
- 1⅖ ounces cream crackers
- 15⅞ ounces white crab meat (fresh)
- 2 tablespoons chopped fresh parsley
- 1 egg (beaten)
- 2 tablespoons mayonnaise
- 1 tablespoon English mustard powder
- 1 tablespoon lemon juice
- 1 dash Worcestershire sauce
- 4 tablespoons clarified butter
- salt
- freshly ground pepper
For the Tarragon and Butter Sauce
- 2 fluid ounces white wine vinegar
- 4 tablespoons clarified butter
- 1 plum tomatoes (seeded and diced)
- 1 tablespoon fresh tarragon (chopped)
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Method
Crab Cakes is a community recipe submitted by Wendy Horton and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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