ingredients
16
count
nutrition
193
calories
total time
90
mins
serves
6
servings
method ingredients
ingredients
Crab Cakes
- 280g crabmeat
- 150g panko breadcrumbs
- 100g cooked crushed potatoes
- 2 tbsp Glenisk Organic Greek Style Natural Yogurt
- 1 tbsp dried tarragon
- 1 tbsp chives (chopped)
- 4 spring onions (chopped finely)
- Zest of 1 lemon
- Olive oil for frying
- Salt and pepper to taste
Yogurt Tartar Sauce
- 100g Glenisk Organic Greek Style Natural Yogurt
- 1 tsp chopped capers
- 1tbsp chopped gherkins
- 1 tbsp chopped fresh parsley
- Juice ½ lemon
- ¼ tsp paprika
method
- Check the crab meat thoroughly for any pieces of shell before adding it to a large mixing bowl along with the breadcrumbs, yogurt, tarragon, chives, spring onion, lemon zest, potato and combine well. Season with salt and pepper to taste.
- Form six equal round shapes of the mixture with your hands and place on a lined tray. Allow to chill for an hour or two in the fridge.
- Heat a pan and add some oil. Then add the crab cakes in batches to cook over a medium heat until golden brown on both sides. Place them in a warming oven until all the cakes have been cooked.
- For the Yogurt Tartare Sauce, combine the yogurt, capers, gherkins, parsley and lemon juice. Sprinkle with the paprika and serve with the crab cakes.
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