This crab cake recipe is ideal for a light lunch or as the fish course at a dinner party, as the crab cakes can be prepared well in advance and kept in the fridge until your guests arrive.
I like both dark and white crab meat so for thisrecipe I bought a ready prepared dressed crab.
Crab Cake recipe with Garlic Yoghurt Sauce: -
Prep time: 15 minutes - Cooking time: 6 minutes
Serves 2
9oz (250g) of mixed crab meat 4oz (115g) of fresh white breadcrumbs 2 tbsp of Low-fat Philadelphia cream cheese 1 tsp of Dijon mustard 1 egg Zest of one lemon 1 tbsp of fresh dill, chopped 1 tbsp of olive oil 2 tbsp of seasoned plain flour Sea salt & freshly ground white pepper
For the Garlic Yoghurt sauce
6oz(200g) of zero fat Greek style natural yoghurt 2 cloves of garlic, finely grated 1 tbsp of fresh mint, chopped 1 tbsp of fresh dill, chopped a good pinch of sugar salt & freshly ground white pepper
First take a large bowl and combine together the breadcrumbs, lemon zest, Dijon mustard, egg & Philadelphia; add some seasoning.
Then add the crab meat and dill and combine thoroughly. Cover the bowl with cling film and place it in the fridge for an hour or so to settle.
Meanwhile prepare the Garlic Yoghurt sauce. First take a bowl and add the grated garlic and then add the Greek yoghurt, pinch of sugar, mint & dill then combine; add some seasoning to taste. Put to one side and keep at room temperature.
When the crab cake mixture is ready spoon it into a 7cm ∅ chefs cooking ring: the mixture will make 4 individual crab cakes. Take each one and press down on them to flatten them a little so that they're about 2½cm deep.
Next place both sides in a little seasoned plain flour. Then place a large non-stick frying pan on a low/moderate heat and add the olive oil.
Heat the oil through then add the crab cakes and fry for 2-3 until they're a pale golden colour. Then turn them over and repeat on the other side.
Then simply serve up your crab cakes with a some fresh watercress and a slice of lemon. Serve your Garlic Yoghurt sauce in individual ramekins in the centre of the plate.
