Crab season is here, polenta crusted cod and crab cakes

Posted by petra08 on April 25, 2014 · 34 Comments 

The other week I saw the first crab of the year for sale. I thought I would come back and buy it later but the fishmonger had of course sold out by then. I couldn’t believe it and I haven’t been able to get any until today, joy! I could not believe my luck and I knew I had to buy one. I got a small piece of cod as well before heading home with what I felt was the catch of the day!

 

There has been quite a lot going on around the house but the major changes have been outside. When we moved in there was a quite overgrown garden, designed to be easy to maintained but it was lacking in TLC and there were more ivy than anything else.

 

The garden before 

 

M took on the garden like a man possessed and four truck loads of garden waste, and a healthy loss of blood in the process (mainly fighting with the ivy) later we now love the garden! There is now a veg patch and a herb garden where I picked herbs for tonight’s dinner.

 

Rosemary 

 

Bayleaf bush 

 

Lemon thyme 

 

Chives 

 

Once I had it all I was ready to start cooking and it was cod and crab cakes on tonight’s menu! I am not crazy about breaded food so I replaced the bread crumbs with polenta.

 

Cod and Crab cakes 

preparation time 15 minutes 

cooking time 20 minutes + time for pan frying 

serves 3

Ingredients

The cod 

• a medium piece of cod
• 2 bayleaves
• 1 sprig of rosemary
• boiling water
• salt

The cod and crab cakes 

• poached and flaked, de boned cod
• 1 whole crab, cooked
• 1 dl or 1/2 cup of mash potato
• 1 red chilli
• 2 sprigs of lemon thyme
• 2 spring onions
• 2 tbsp flavored mayonnaise
• 1 egg
• polenta
• salt & pepper

De seed and chop the chilli, add the lemon thyme leaves and slice the spring onions.

 

 

Remove the shell from the crab and remove the meat. I bought the crab cooked, and it was amazingly fresh and delicious. Once when I was little, I think around 8 years old my mum bought a whole box of live crabs. The fisherman delivered them and she put the box of crabs down on the kitchen floor. Before we knew it the crabs had escaped and were crawling around the kitchen! I was mainly just standing on the kitchen table and it was hours before order was restored and the crabs cooked and cooling, waiting to be frozen. With this still in mind I was quite pleased that the crab was cooked.

 

Crab 

 

I picked out all of the crab meat 

 

I mixed the crab meat with the chopped chilli, spring onions and lemon thyme and I also added the flaked cod and the mash potatoes. Mix it gently with the the mayonnaise sauce, don’t break up the cod flakes too much.

 

 

I whisked the egg and shaped the cod and crab mixture to cakes. I dipped them in the egg and then in polenta.

 

 

 

I did a mayonnaise sauce to go with the cakes. It is very easy to make mayonnaise and it tastes so much better.

 

Lemon and chive mayonnaise 

preparation time 10 minutes 

cooking time 0 minutes 

serves 4

Ingredients

• 1 egg yolk
• 1 tbsp white wine vinegar
• 1 tbsp mustard, a smooth type like dijon
• rapeseed oil, about 2 dl or 1 cup
• 1 bunch of chives
• 1 garlic clove
• zest of 1/2 lemon
• a pinch of cracked black pepper

Put the egg yolk, the vinegar and the mustard in a bowl and whisk. I use rapeseed oil as I want to support British produce and  I like the mild flavor but any vegetable oil will be good to use. Add the oil a little at the time and whisk to make sure it starts to thicken. Add all of the oil, more oil will make it thicker.

Chop the chives, crush the garlic and grate over the lemon zest, last add the pepper to taste and set aside until ready to serve.

 

I had a fennel and M did a fennel and orange salad dressed with honey flavored vinegar, olive oil, salt and pepper.

 

Fennel salad 

 

I pan fried the fish cakes in oil. Polenta makes for a crispier surface than breadcrumbs and it was a good contrast to the soft cod and crab mixture inside.

 

A plate of cod and crab cakes 

 

The mayonnaise sauce was very nice with the fish cakes and there is enough for lunch for tomorrow as well!

 

 

For once I am not late and I am taking this big plate to the Fiesta Friday party, hosted by the lovely Angie, host of the lovely blog The Novice Gardener. Also co hosting this week are Prudy, host of the inspiring blog ButterBasilandBreadcrumbs, and Indira with the blog who’s name always makes me smile, I’llCook,YouWash! Have a look around and your head will be full of lovely recipes and ideas!

 

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Filed under Allotment/Veg, Chilli, Cod, Crab, Fennel, Fish & Seafood, Garlic, Herbs, Main course, Orange, Potatoes, Recipe, Spring onion · Tagged with cod and crab cakes, crab cakes, fennel salad