Main course

Spider crab cakes

by mimithorisson

Just like a summer hat, a pretty floral dress or a smashing bikini, crab cakes are a major part of my summer panoply. They always make me feel like I am on a holiday, somewhere on a beach with a faraway lighthouse. It’s the kind of food I want on every restaurant menu, and I dream of having them in all my favourite travel destinations – to sum it up, crab cakes are the top!

There’s something so satisfying when buying crustaceans delights. I came home with creatures from the sea, the ‘Araignées‘ (spider crabs). They have such impressive jewel-like faces, looking so fierce and frightful. Almost too beautiful to eat.

Crab picking is, I admit, quite a big ordeal. You’ll need good pliers and a ‘savoir-faire’ earnt from years of experience at seafood restaurants. But it can be fun, especially if you have company. You can of course used canned crab meat – it will save you a lot of time and still taste wonderful.

Ingredients: (makes approx. 12 small cakes)

4 potatoes (boiled and mashed)
2 spring onions (finely chopped)
1 tsp mustard
Handful of chopped parsley
1 tbsp lemon zest
1 tbsp lemon juice
12-16 crackers (like ritz crackers) – crushed
450 grs cooked crabmeat (I used fresh spider crabs, but you can also use other types or canned)
1 egg
Olive oil (for frying)
Lemon wedges (for serving)
Mayonnaise (for serving)
Shallot sauce (6 tbsp wine vinegar mixed with one chopped shallot)

In a large bowl, mix mashed potatoes, parsley, egg, mustard, lemon juice, zest, crushed crackers, chopped spring onions. Fold in the crabmeat gently.

Shape into small patties. Place patties on a plate, cover in cling film and refrigerate for one to two hours (Alternatively, you can also place in the freezer for 25 minutes should you have less time).

Heat oil in a large skillet over medium heat. When the oil is hot, place crab cakes (in batches by 4/5) in pan and fry on each side about 4 minutes, or until golden brown. Serve warm with lemon wedges, shallot sauce or mayonnaise.