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San Lorenzo’s Crab Cakes

15th May 2015

Super-snappy crab cakes…

Snap up this crab-cake recipe courtesy of restaurant consultant and promoter Anthony Remedy – whose latest Dublin dining destination, San Lorenzo’s, is serving up modern Italian with a New York twist.

San Lorenzo?s signature crab cakes
The success or failure of crab cakes rests entirely on the quality of the crabmeat; fresh is best but frozen will suffice. But you need to be generous with the crab in the mix. (Serves 4.)
Scroll down for the recipe…

Organic Homemade Crab Cakes with Lemon and Tartar Sauce


* 4 medium-sized potatoes
* 250g fresh crabmeat (should be roughly a third of the weight of the potato)
* 10 spring onions, chopped
* a small bunch of flat-leaf parsley, chopped
* zest of 1 lemon
* 1 cup of soft white breadcrumbs
* Tabasco
* 1 tsp Thai fish sauce

1 Peel and boil the potatoes. When cooked, mash them and leave completely plain. Allow to cool.
2 Combine the mash with the crabmeat (if you are using frozen, squeeze out any excess water once defrosted).
3 Add the chopped spring onions, chopped parsley, lemon zest and breadcrumbs.
4 Add Tabasco – as much or as little as you like – and the Thai fish sauce.
5 Work the mixture together with your hands gently for about 2 minutes. If it seems a little wet, add more breadcrumbs. Taste the mix and, if needed, add a little salt, bearing in mind crab is salty, and so is the fish sauce.
6 Shape the mix into cakes, about 6-8, depending on the size you want.
7 Gently fry the crab cakes on both sides, in a little oil, until golden brown all over.
8 Serve with mayo and a wedge of lemon.



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