How to elevate your picnic game, according to the Vintage Tea Trips team
How to elevate your picnic game, according to the Vintage Tea Trips team

Shayna Sappington

You can now book your appointment to shop at Penneys
You can now book your appointment to shop at Penneys

Jennifer McShane

There’s nothing quite as believable as the story you tell yourself, about yourself
There’s nothing quite as believable as the story you tell yourself, about yourself

Niamh Ennis

The weekend shopping fix: picnic essentials, soft bras and more
The weekend shopping fix: picnic essentials, soft bras and more

Holly O'Neill

Nail stickers are the key to nailing your nail art
Nail stickers are the key to nailing your nail art

Holly O'Neill

Embroidery artist Domino Whisker shares 5 of her favourite creatives to follow
Embroidery artist Domino Whisker shares 5 of her favourite creatives to follow

Megan Burns

Wallpaper inspiration for every room in the house
Wallpaper inspiration for every room in the house

Megan Burns

Image / Editorial

Tasty Crab Cakes with Coriander Mayo


by IMAGE
23rd Mar 2015
blank

We try our hand at one of Kevin Dundon’s tasty recipes from his latest collaboration with Hellmann’s. As a main course or starter these are absolutely delicious, a great way to use up leftover mashed potatoes.

Serves 4

Ingredients

400g mashed potato

300g crab meat

1 egg yolk

? red onion, diced

1 lemon, zest

1 Red Chilli, cut lengthways, seeds removed and finely chopped

2 tbsp olive oil

Salt & Pepper

2 tbsp plain flour for dusting

Coriander Mayonnaise:

1 tbsp fresh coriander, chopped

3 tbsp O?Hellmann’s

Baby green leaves

200g baby green leaves

1 lemon juice

2 tbsp extra virgin olive oil

Method:

Preheat the oven to 180C/350F/Gas Mark 4.

In a bowl combine the mashed potatoes, crab meat, red onion, lemon zest, chilli and egg yolk and season with a little salt and pepper. Divide the mixture into patty shapes and transfer to the fridge and allow to rest. Sprinkle with a little plain flour to coat the fish cakes ensuring that each crabcake is fully coated.

Heat a large frying pan with a some oil and pan fry the crab cakes for approximately 2 minutes on each side until they are golden brown. Using a fish slice, transfer the crab cakes onto a parchment lined baking tray, then transfer to the oven and continue cooking for 10 – 12 minutes until warmed through.

Meanwhile, spoon some O?Hellmann’s into a bowl and add the coriander, stir to combine. Cover with cling film until required.

In a bowl large combine the green leaves, lemon juice and olive oil. Season to taste.

Serve the crab cake with the coriander mayonnaise and the green leaves.

Also Read