Crab cakes with a lemon mayonnaise

Serves 4. Cooking time: 30 min.


  • 1.25 kg of cooked crab meat
  • 300 ml olive oil
  • 900 g floury potatoes
  • 1 bunch flat leaf parsley — leaves only and finely chopped
  • Flour, for dusting
  • 100 g breadcrumbs
  • Juice of half a lemon
  • Salt and freshly ground black pepper
  • 2 beaten eggs
  • For the mayonnaise
  • 3 egg yolks at room temperature
  • 1 tbsp Dijon mustard
  • 1 lemon - juice only
  • 400 ml groundnut oil


  1. Make your mayonnaise as usual substituting the lemon juice for the vinegar. Refrigerate.
  2. Cook the potatoes in lightly salted boiling water until soft. Mash with a fork and mix in the crab meat and flat leaf parsley. Season.
  3. Divide the mixture into balls and gently on a lightly floured surface mould into round flat patties.
  4. Pass the cakes first through the flour, then the egg and then the breadcrumbs.
  5. Heat some oil in a large pan. Add the cakes and fry for roughly three minutes (or until they are golden in colour). Remove and drain on kitchen paper.
  6. Serve immediately with a dollop of your mayonnaise