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Tom Kerridge’s Crab Cakes Recipe

Make Tom Kerridge's easy and delicious crab cakes - they only take 5 minutes to cook. The accompanying mayo – flavoured with fragrant dill, sharp lemon and salty capers – is a lovely foil.

20 minutes plus 20 minutes chilling time prep, 5 minutes cook

Serves 12

Ingredients

400g cod fillet, skin removed and pin-boned

1 large free-range egg white

1 tsp Dijon mustard

Finely grated zest of 1 lemon

1/4tsp white pepper

1/2tsp smoked paprika

200g white crab meat

1 tbsp finely chopped chives

1 tbsp roughly chopped dill

50g panko breadcrumbs

Vegetable oil, to fry

Salt and freshly ground black pepper

Method

1 Cut the cod into large chunks and place in a small food processor. Add the egg white, mustard, lemon zest, white pepper and smoked paprika. Blend until smooth.

2 Transfer the fish mixture to a bowl. Add the crab meat and chopped herbs with a good pinch of salt and fold through until the mixture is well combined.

3 Tip the panko breadcrumbs into a shallow bowl. Wet your hands with a little water (to avoid sticking) then divide the fish mixture into 12 even-sized pieces and shape into patties.

4 Place each patty in the breadcrumbs and turn to coat well on both sides. Place these crab cakes on a tray in the fridge for 20 minutes to firm up.

5 Meanwhile, for the caper mayonnaise, put all the ingredients into a small bowl and mix well, seasoning with a little salt and pepper.

6 Heat about a 1cm depth of oil in a large non-stick frying pan over a medium-high heat. When it is hot, carefully add the crab cakes and cook for 2–3 minutes on each side or until golden brown and cooked through. Remove from the pan and drain on a tray lined with kitchen paper.

7 Season the crab cakes with a little salt and serve them on individual plates with a dollop of caper mayonnaise and a lemon wedge.

Recipes extracted from Tom Kerridge Cooks Britain by Tom Kerridge, published by Bloomsbury Absolute. Photography by Cristian Barnett.