Name: Simple crab cakes with fennel remoulade
Total time: 50 min
Yield: Serves 4
Ingredients: 400g cooked white crabmeat; 3 tbsp mayonnaise; 2 spring onion finely chopped; chopped to make 3 tbsp flat-leaf parsley; 2 eggs beaten; fresh breadcrumbs; butter; 1 bulb fennel finely shredded; 2 small shallots finely sliced; chopped to make 2 tbsp coriander; 4 tbsp mayonnaise; 2 tbsp Dijon mustard; 1 tsp capers rinsed; chopped to make 1 tbsp gherkins or cornichons; 1 lemon juiced

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Simple crab cakes with fennel remoulade

Simple crab cakes with fennel remoulade

Janine Ratcliffe

Published: March 25, 2015 at 4:07 PM

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Serves 4

A little effort

Total time: 50 mins

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Fennel has a lovely aniseed flavour that is a great match for fish and seafood. Remoulade is a classic French sauce made with a piquantly flavoured mayo. It’s often used to dress celeriac but this is a seasonal variation.

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Alternatives

Complete the dish

Try these simple crab cakes with remoulade, then try our classic crab cakes.

Ingredients

400g cooked white crabmeat
3 tbsp mayonnaise
2 spring onion

finely chopped
chopped to make 3 tbsp flat-leaf parsley
2 eggs

beaten
fresh breadcrumbs
butter

fennel remoulade

1 bulb fennel

finely shredded
2 small shallots

finely sliced
chopped to make 2 tbsp coriander
4 tbsp mayonnaise
2 tbsp Dijon mustard
1 tsp capers

rinsed
chopped to make 1 tbsp gherkins or cornichons
1 lemon

juiced

Method

step 1

Mix together the crab, mayo, spring onion and flat-leaf parsley. Form into 12 small cakes then dip in egg and coat in breadcrumbs. Put in the fridge for 30 minutes to firm up. Mix all the remoulade ingredients together.
step 2

Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden brown. Serve with the remoulade.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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