Crab Cakes with Fresh Lemon and Tomato Mayonnaise

Name: Crab Cakes with Fresh Lemon and Tomato Mayonnaise
Ingredients: 1 egg; light oil for frying; 1 egg yolk; juice and rind of 1 lemon; 1 small tin of crab (approx. 170 g/4 oz); 200 g (approx. 7 oz/2 cups) fresh or dry breadcrumbs, but fresh ones taste much better; 125 g (4 oz/½ cup) crème fraîche; few sprigs chives, finely chopped; pinch cayenne pepper; 1 tbsp spicy mustard; sufficient sunflower or maize oil (approx. 500 ml/16 fl oz/2 cups); 2 tomatoes, seeds removed and peel cubed; 1 tbsp butter; 2 stalks blanched celery, cleaned and finely chopped; 1 onion, chopped

Preparation info

Difficulty
Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

For the crab cakes

1 tbsp butter
1 onion, chopped
2 stalks

Starter
Side dish

Method

Melt the butter in a frying pan, add the onion and celery while stirring for approx. 4 minutes.

Leave to slightly cool on a plate. Open the crab tin, drain and shred. Blend with the onion-celery mix from the pan, half of the breadcrumbs (from old bread in the food processor), the crème fraîche, the chives and the egg. Season the mixture with salt and pepper. Roll into approx. 12 small b