Crab cakes with tartar style sauce

Posted by petra08 on May 12, 2017 · 22 Comments 

It feels like winter has arrived again. After some warm weather temperatures dropped, there were casualties at the allotment and I actually got my winter jacket out. I was thinking of warming stews and soups when I saw crabs at the fishmonger. They are the first of the year that I have seen and I had to get one.

 

 

All thoughts of warming foods went and crab was the dish of the day.

 

Crab cakes 

preparation time 20 minutes 

cooking time about 10 minutes 

serves 3

Ingredients

• 1 large crab, pick out both the brown and the white meat, save some white meat for garnish
• 1 tbsp grated ginger
• 1 tbsp soy sauce
• 1 tbsp Heatonomy Hot Hot Sauce
• 1 tbsp fish sauce
• 1 red chilli, de seeded and chopped fine
• 2 spring onions/scallions
• 2 boiled potatoes, mashed
• 1 egg
• juice of 1/2 lime
• 1/2 dl bread crumbs

Mix all of the ingredients.

 

 

Add more breadcrumbs if the mixture is too wet. Shape crab cakes and bread crumb them.

 

 

Pan fry the fish cakes crispy and cooked through. I served them with a tartar style sauce. A classic tartar sauce is made of mayonnaise and I wanted something lighter so I decided to use light mayonnaise and low fat yogurt.

 

Tartar style sauce 

preparation time 5 minutes 

cooking time 0 minutes 

serves 4

Ingredients

• 1/2 dl cocktail gherkins, chopped fine
• 1 tbsp capers
• 1 dl or 1/2 cup low fat yogurt
• 1/2 dl or 1/4 cup low fat mayonnaise
• dill, chopped
• 2 spring onions, sliced fine

Mix all of the ingredients. Taste and add anything you might find missing, if any before serving.

 

Wilt some spinach, serve the crab cakes with the white crab meat set aside, a few slices of chilli and enjoy.

 

 

 

The crab cakes were light and the tartar style sauce full of flavor. It was a great way to make one crab be a plentiful dinner for two. If served with a more substantial salad this would easily be enough for three people.

It did taste a little like spring, I am hoping this cold spell will soon give way for a bit of summer, I am ready!

 

I am bringing a bunch of these to Angie’s Fiesta Friday! Come and join us, have a look around and I am sure you will be inspired by amazing foods and lovely people!

 

 

 

 

 

 

 

Filed under Allotment/Veg, Amuse bouche, Bread, Chilli, Crab, Fish & Seafood, Fruit, Ginger, Home made produce, Hot Sauce, Lime, Main course, Potatoes, Recipe, Snack, Spinach, Spring onion, Starch, Starter · Tagged with crab cakes, Tartar sauce