About this recipe:Theses quickest, easiest crab cakes are some of the best I have ever eaten! Great served with grainy mustard or your favourite mustard sauce. For best results, use a buttery cracker for the cracker crumbs.
3 tablespoons mayonnaise
4 teaspoons lemon juice
1/8 teaspoon red chilli flakes
1 teaspoon dried tarragon
1 tablespoon minced spring onions
225g crab meat
30g crushed crackers
1 tablespoon butter
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Method Prep:15min › Cook:12min › Ready in:27min
In a medium bowl, whisk together egg, mayonnaise, lemon juice, red chilli flakes, tarragon and spring onions. Gently stir in crab meat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
Heat butter in a frying pan over medium heat. Form crab mixture into 4 cakes. Place crab cakes in frying pan, and cook until golden brown, about 5 to 6 minutes on each side.
I love this recipe, but as a vegetarian, I make it with a difference. Instead of the crab meat, I use very finely grated Haloumi cheese. It is a perfect substitution, even my meat eating sons thoroughly enjoyed it. I served it with new potatoes, salad and a sweet chilli dipping sauce - 10 Sep 2012