Crabcakes with rémoulade

Rémoulade

• “Enough” low sat fat mayonnaise
• 1 tablespoon finely chopped onion or spring onion
• 1 1/2 tablespoons capers, drained and chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon smoked paprika
• Some or all of chopped gherkins, anchovies, and green olives
• Olive oil, to improve ‘mouthfeel’

Mix it up the day before (olive oil to taste) and refrigerate.

Crabcakes

• 2 tablespoons finely chopped fresh chives
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 tablespoons low sat fat mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon smoked paprika
• 1 large egg
• 1/3 cup panko breadcrumbs
• 1 pound of crabmeat, drained and shell pieces removed
• olive oil for frying

1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. Divide mixture into 8 and form patties approximately 2cm thick. Cover and refrigerate 30 minutes.
3. Heat olive oil in a large frying pan over a medium-high heat and fry crabcakes in batches for approximately 4 minutes per side or until golden.