Crab cakes with devilled celeriac and apple slaw, dill mayo
Crab cakes with devilled celeriac and apple slaw, dill mayo
Crab cakes with devilled celeriac and apple slaw, dill mayo
Crab cakes
250g white crab meat
250g potato, unpeeled weight
1 shallot, finely chopped
1 clove garlic, minced
15g butter
Handful parsley, chopped
1 large egg whisked
3 tablespoons plain flour seasoned with salt and pepper
6 tablespoons panko breadcrumbs
Oil for cooking
Peel and cut the potatoes into 2cm dice and cook until soft. Drain well and return to pan to dry out over a low heat. Fry the shallot and garlic gently in the butter until golden and add to the potato mixture. Cool and then mix in the crab ( pick through it to make sure there’s no stray shrapnel). Add the parsley and check seasoning. Divide the mixture into 12 balls – you can weigh them to ensure they’re the same size. Roll each ball into the flour, shake off the excess then coat with the egg. Finally dredge into the crumbs to coat. Place in the fridge for half an hour before cooking. Heat a thumb nail depth of oil in a saucepan over a medium high heat or 180oc on a probe. Add a little crumb and if it fizzles add the crab cakes in batches ( have the oven on to keep them warm) – don’t over crowd the pan and cook until golden and crisp. Drain on kitchen paper and keep warm while you cook the rest.
Devilled celeriac and apple slaw
300g celeriac
1 Granny Smith apple
1 tablespoon cider vinegar
1 red onion
1 tablespoon Worcestershire sauce
1 teaspoon sweet smoked paprika
2 teaspoons Dijon mustard
2 tablespoons mayonnaise
100ml sour cream
Salt and pepper to taste
Peel the celeriac and slice as thinly as you can and then cut the slices into very thin strips. Alternatively coarsely grate. Toss in the vinegar and mix well. Quarter and remove core of the apple and peel. Slice thinly and then slice into thin strips and add to the celeriac, mixing well. Peel and cut the onion through the core and slice each half as thinly as possible toss into the celeriac mixture with the Worcestershire sauce, paprika, mustard, mayonnaise and sour cream. Mix well and season to taste.
Dill mayo
2 tablespoons mayonnaise
1 tablespoon finely chopped dill
Mix together.
Allow 3 crab cakes per person for a starter. Serve the crab cakes on a mound of the celeriac slaw and top with a small dollop of the dill mayo.
