Made these myself following roughly these steps as written by Tom Kerridge (the easy going chef that does not do your head in on bbc2)
Makes 8
- 1 red pepper, cored, deseeded and finely diced
- 1 small onion, finely chopped
- 4 spring onions, finely sliced
- 2 garlic cloves, finely grated
- ½ a bunch of parsley, tough stems removed, leaves chopped
- Finely grated zest of 1 unwaxed lemon
- 2tbsp Dijon mustard
- 2tsp Worcestershire sauce
- ½tsp Tabasco sauce
- 1-2tsp salt
- 1tsp cayenne pepper
- 1 egg, plus 1 egg white, lightly beaten
- 500g (1lb 2oz) fresh white crabmeat, picked over
- 200g (7oz) fresh breadcrumbs
- Plain flour, for dusting
- Vegetable oil and butter, for cooking
- Juice of ½ a lemon
To serve
To make the crab cakes, put the red pepper, onion, spring onions, garlic, parsley, lemon zest, all of the seasonings and the beaten egg into a large bowl.
Mix together with your hands to ensure all the ingredients are evenly combined. Gently fold in the crabmeat and 75g (2¾oz) of the breadcrumbs. Stir through carefully, just to combine. You don’t want to mash the delicate crab flesh.
Cover and chill in the fridge for 30 minutes to firm up – this will make it easier to form the mixture into crab cakes later. Divide the crab mixture into 8 equal portions then, using lightly floured hands, shape and mould into patties. Transfer the crab cakes to a tray, cover with clingfilm and chill in the fridge for at least an hour.
When you’re ready to cook the crab cakes, sprinkle the remaining breadcrumbs onto a flat tray or plate. Carefully roll each crab cake in the crumbs on both sides to coat evenly. Gently shake off any excess breadcrumbs.
Heat a generous glug of oil in a large, nonstick frying pan over a medium-high heat. You may need to fry the crab cakes in a couple of batches to avoid overcrowding the pan.
Cook the cakes in the pan for 3-4 minutes on each side until they are golden brown, cooked through and deliciously crisp.
Towards the end of cooking, add a generous knob of butter to the pan and melt until foaming and a rich golden brown. Squeeze in the lemon juice and baste the crab cakes by spooning over the nutty butter and juices. Transfer to a warmed plate and serve with plenty of mayonnaise and a crisp green salad.