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

  1. 1
    Preheat oven to 220 degrees Celsius.
  2. 2
    Drain the crab and discard all the liquid.
  3. 3
    In a medium bowl, combine crab, mayonnaise, cream, mustard, egg, lemon zest, dill, and green onion.
  4. 4
    Season with salt and pepper. Mix well.
  5. 5
    Form the crab cakes and arrange them on a baking sheet lined with parchment paper. Or use a cupcake tin to make them more uniform.
  6. 6
    Bake for about 20 minutes until well browned.
  7. 7
    Let them cool before unmolding.
  8. 8
    Prepare the dressing. In a small bowl, combine mayonnaise, chopped dill, sour cream, lemon juice and lemon zest, and capers. Mix well.
  9. 9
    To 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.
  10. 10
    Let cool down until serving.

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