Mini Crab Cakes with Herby Tartare Sauce

Name: Mini Crab Cakes with Herby Tartare Sauce
Prep time: 30 min
Cook time: 110 min
Total time: 140 min
Yield: 6
Ingredients: 2 large potatoes; 200 g white crabmeat; 100 g brown crabmeat; 1 tbsp sunflower oil, plus extra for frying; 1 lemon, zested; 1 pinch cayenne pepper; 1 pinch mustard powder; 50 g plain flour; 2 eggs; 100 g panko breadcrumbs or fresh breadcrumbs; 120 g mayonnaise; 1 tsp Dijon mustard; 1 tsp capers drained and roughly chopped; 1/2 bunch dill, finely chopped; 1/4 bunch tarragon finely chopped; 1 handful lemon wedges, to serve

These golden, crispy mini crab cakes feature a delicate blend of sweet white and rich brown crabmeat, lightened with fluffy baked potato. Served with a zesty, herb-infused tartare sauce, they are the ultimate elegant appetizer for any occasion.

Servings6 Portions

Prep Time30 Mins

Cook Time110 Mins

Difficulty

Intermediate

Ingredients

large potatoes
2
white crabmeat
200 g
brown crabmeat
100 g
sunflower oil, plus extra for frying
1 tbsp
lemon, zested
1
cayenne pepper
1 pinch
mustard powder
1 pinch
plain flour
50 g
eggs
2
panko breadcrumbs or fresh breadcrumbs
100 g
mayonnaise
120 g
Dijon mustard
1 tsp
capers drained and roughly chopped
1 tsp
dill, finely chopped
0.5 bunch
tarragon finely chopped
0.3 bunch
lemon wedges, to serve
1 handful

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Prick the potatoes several times with a fork and rub them with a little oil. Place them on a baking sheet and bake for approximately 1 hour 30 minutes, or until the center is soft when pierced with a knife. Allow them to cool slightly before handling.

In a large mixing bowl, combine the white and brown crabmeat, lemon zest, cayenne pepper, and mustard powder with a generous pinch of salt. Slice the warm potatoes in half and scoop the fluffy flesh into the bowl. Gently fold the ingredients together to maintain some texture, then use your hands to shape the mixture into 12 small, even patties.

Prepare three shallow bowls for breading: one with plain flour, one with the beaten eggs, and one with the breadcrumbs. Dredge each patty in the flour, dip into the egg, and finally roll in the breadcrumbs until fully coated. Place the crab cakes on a plate and refrigerate for 10 minutes to help them firm up.

While the crab cakes chill, prepare the tartare sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, dill, and tarragon. Set aside until ready to serve.