Maryland Crab Cakes With Dill Mayo


750g (about 4)  potatoes, cooked, mashed, cooled

3 spring onions, finely chopped

1 teaspoon Dijon mustard

1 tablespoon lemon zest, plus 1 tablespoon lemon juice

12 savoury crackers ( eg Ritz,Jatz,Savoy,Clix), crushed

500g cooked crabmeat,

1 egg, lightly beaten

1/4 cup finely chopped flat-leaf parsley, plus leaves to serve

1 cup (300g) whole-egg mayonnaise

1 tablespoon finely chopped dill

Sunflower oil, to shallow-fry

Lemon wedges to serve.

  • Combine potato, onion, mustard, lemon zest and juice, crackers, crabmeat, egg and 2 tablespoons parsley, then season well. Form into 8 small patties, then chill for 15 minutes to firm up.

  • Meanwhile, combine mayonnaise, dill and remaining 1 tablespoon parsley in a small bowl. Season to taste, then chill until needed.

  • Heat 2cm oil in a large pan over medium-high heat. Fry crab cakes for 1-2 minutes each side until crisp and golden. Garnish with parsley and serve with lime wedges and dill mayonnaise.

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