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Crab Fishcakes with Garlic Mayo

Pan-fried crab and white fish cakes served with a homemade garlic lemon mayonnaise and fresh green salad leaves.

SeafoodMain CourseCrabSaturday Kitchen
Estimated Nutrition
Calories
1560.2
kcal / serving
3120.4 kcal total
Carbs
52.8g
per serving
105.6 g total
Fat
121.4g
per serving
242.8 g total
Protein
71.1g
per serving
142.2 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Dijon Mustard
Dairy
28.4
g
Butter
Separated into tablespoons
1
piece
Egg
2
piece
Egg Yolk
For mayonnaise
Fruits
15
ml
Lemon Juice
Up to 30ml
1
piece
Lemon Zest
Grated
GrainsCereals
200
g
Breadcrumb
Fresh
NutsSeeds
1
tbsp
Parsley
Chopped
1
tbsp
Basil
Chopped fresh
1
tsp
Salt
To taste
1
tsp
Black Pepper
Freshly ground
2
clove
Garlic
OilsFats
15
ml
Vegetable Oil
For frying
125
ml
Olive Oil
For mayonnaise
125
ml
Vegetable Oil
For mayonnaise
Seafood
200
g
Hake
Boned and skinned; alternatively whiting or cod
450
g
Crabmeat
Fresh or frozen
Vegetables
2
tbsp
Red Pepper
Diced
4
tbsp
Spring Onion
Finely chopped
2
tbsp
Celery
Finely chopped
1
handful
Green Salad Leaves

Method

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