Restaurant 1861

Fine food worth the extra mile!

Crab cakes with dill mayonnaise


300g of white crab meat
250g of diced potatoes
A tablespoon of drained and finely chopped capers
2 finely chopped spring onions
A small bunch of finely chopped dill
The zest and juice of one lemon plus extra lemon wedges to serve
4 tablespoons of mayonnaise
1 lightly beaten egg
85g of dried breadcrumbs
2 tablespoons of plain flour
Sunflower oil for frying


Boil your potatoes in salted water for about 15 minutes. Drain, then return to the pan and steam dry for about 5 minutes. Mash and leave to cool.
Mix the crab meat, spring onions, lemon zest, capers, and half the lemon juice and half the dill in a large bowl.
Stir in the cooled mashed potato and season, then shape into 12 round patties. Put them on a plate and place them in the fridge for 20 minutes.
Make the dill mayonnaise by mixing the mayonnaise with the rest of the dill and lemon juice. Put it in the fridge for later.

Put the egg, flour, and breadcrumbs on three separate plates. Dust the crab cakes with the flour, then dip into the egg, and then coat with breadcrumbs.
Put 1cm deep of sunflower oil in a frying pan and heat it. When hot, slide the crab cakes into it and cook in batches. They need three minutes on each side until golden and crisp.
Drain onto kitchen paper and serve with the dill mayonnaise and extra lemon wedges. Or put them into a low oven for a few minutes to keep warm until you’re ready to serve.