James Martins Great British Adventure Crab Cakes With Homemade Mayonnaise Recipes

JAMES MARTIN'S GREAT BRITISH ADVENTURE: CRAB CAKES WITH HOMEMADE MAYONNAISE

Steps:

• For the mayonnaise, whisk the egg yolks, mustard and vinegar together in a medium bowl until smooth. Slowly pour the vegetable oil into the bowl, whisking well. This is easiest to do with an electric hand whisk. Continue to drizzle in the remaining oil, whisking all the time, until the mixture has thickened. Season to taste.
• Put the crab into a large bowl with the potatoes, spring onions, chives, lemon juice and egg yolk. Season and mix everything together well and divide into 8 portions. Dust your hands with flour and form each into a round fish-cake shape, roughly 8-10cm in diameter and 2cm thick.
• Heat a large, non-stick frying pan over a medium heat until hot. Drizzle with a little oil and pop the fish cakes in. Cook for 2-3 minutes on each side until golden and heated through.
• To serve, pop 2 crab cakes onto each plate, garnish each with watercress and a lemon wedge and serve with a dollop or a little pot of mayonnaise.
• James Martin's Great British Adventure, Quadrille, £25.

CRAB CAKES WITH DILL MAYONNAISE

Steps:

• Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
• In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
• To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
• Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
• Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm - or serve right away with dill mayonnaise and extra lemon wedges.