Chef Nigel's Crab Cake, Dill and Lime Mayonnaise, Rocket Salad, Charred Lemon

Wednesday, 03 February 2021
Get into cooking during these lockdown weeks and try out Chef Niel's recipes! Have a look at this week's Crab cakes recipe.


  • 250g Potatoes, diced
  • 300g White crab meat
  • 2 Spring onions, finely chopped
  • 20g Red onions, sliced
  • Bunch of rocket
  • 1Tbsp Rapeseed Oil
  • 1 lime
  • 2 lemons
  • Small bunch of dill, finely chopped
  • 4 Tbsp mayonnaise
  • 2Tbsp plain flour
  • 1 beaten egg
  • 85g Panko breadcrumbs


For the crab cakes:
Boil the potatoes in a large pan of salted water for approx. 15 minutes, drain and return to the pan. Allow them to steam dry for 5 minutes, mash and leave to cool. In a large bowl mix the crab meat, spring onions, lemon zest and half the juice from one lemon with half the dill. Stir in the mashed potato and season to taste. Shape into 12 neat round patties. Transfer the patties onto a plate and place in the fridge for 20 minutes to firm. Put the flour, egg and breadcrumbs on separate plates. Dust the crab cakes all over with the plain flour, then dip into the beaten egg and finally coat with panko breadcrumbs. Deep fry in batches for 4 minutes or until they are crisp and golden. Drain on kitchen paper. Keep in a warm oven until ready to serve. 

For the dill and lime mayonnaise:
Mix the mayonnaise, remaining dill, zest and juice of the lime.

For the rocket salad:
Combine the rocket and sliced red onion in a bowl. Dress with rapeseed oil and the remainder of the lemon juice. Season to taste. 

For the charred lemon:
Cut the lemon into wedges and blow torch until charred.

Serve the salad with the warm crab cakes, dress with the dill and lime mayonnaise and charred lemon. Enjoy.