Name: Crab Cakes with Fresh Citrus-Tomato Mayonnaise
Cuisine: French
Ingredients: about 2 cups (500 ml) sunflower or corn oil; 2 tomatoes, seeded and diced; ½ tsp paprika, preferably smoked; a few fresh chives, minced; 1 large egg; a few fresh basil leaves, minced; 1 large egg yolk; 1¾ cups (200 g) bread crumbs (processing old bread yourself tastes best); about 6 oz (175 g) fresh crab meat, or 1 small can, drained; 1 tbsp strong prepared mustard; juice of 1 lemon, or 2 tbsp vinegar; ½ cup (125 ml) crème fraîche; salt and freshly ground black pepper; 1 tbsp unsalted butter; light oil for frying; 2 ribs celery, diced; 1 onion, diced

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

When I think about America, I think about crab cakes. I don’t know why. Well, it’s probably because on our first visit, we made a road trip from New York up along the New England coast. We saw the largest lobsters ever, and we ate all of them. We ate all the oysters, too, and as soon as our appetite returned we’d order crab cakes. They were on every menu, so we didn’t have to drive far to find them.

Like most people, when I got home I immediately wanted to make them myself, and it t