Irish Crab Cakes
14 ingredients
10 steps
Ingredients
- 7/8 pound crab meat shredded
- 5 1/8 tablespoons mayonnaise high quality or homemade
- 2 teaspoons heavy cream
- 1/2 tablespoon dijon mustard
- 1 small egg
- 1 lemon
- 3 tablespoons dill chopped
- 1 green onion chopped
- 2 tablespoons dill chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 lemon
- 1 teaspoon capers vinegar, chopped
- 1 cucumber
Directions
-
1Preheat oven to 220 degrees Celsius.
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2Drain the crab and discard all the liquid.
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3In a medium bowl, combine crab, mayonnaise, cream, mustard, egg, lemon zest, dill, and green onion.
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4Season with salt and pepper. Mix well.
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5Form the crab cakes and arrange them on a baking sheet lined with parchment paper. Or use a cupcake tin to make them more uniform.
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6Bake for about 20 minutes until well browned.
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7Let them cool before unmolding.
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8Prepare the dressing. In a small bowl, combine mayonnaise, chopped dill, sour cream, lemon juice and lemon zest, and capers. Mix well.
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9To serve, slice the cucumber, leaving the skin, and place one crab cake on top of each cucumber slice. Top each cake with a dollop of dressing.
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10Let cool down until serving.
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