Simple crab cakes with fennel remoulade

recipe

Simple crab cakes with fennel remoulade

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Fennel has a lovely aniseed flavour that is a great match for fish and seafood. Remoulade is a classic French sauce made with a piquantly flavoured mayo. It's often used to dress celeriac but this is a seasonal variation.

Ingredients

cooked white crabmeat, 400g
mayonnaise, 3 tbsp
spring onion 2, finely chopped
flat-leaf parsley chopped to make 3 tbsp
eggs 2, beaten
fresh breadcrumbs
butter
Fennel remoulade:
fennel 1 bulb, finely shredded
shallots 2 small, finely sliced
flat-leaf parsley chopped to make 2 tbsp
mayonnaise, 4 tbsp
Dijon mustard, 2 tbsp
capers 1 tsp, rinsed
gherkins or cornichons chopped to make 1 tbsp

Serves: 4 Cook Time: 50 Total Time: 50min

Directions

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Mix together the crab, mayo, spring onion and flat-leaf parsley. Form into small cakes then dip in egg and coat in breadcrumbs. Put in the fridge for minutes to firm up. Mix all the remoulade ingredients together.
Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden brown. Serve with the remoulade.

Source: Janine Ratcliffe (Olive magazine)