Crab Cakes with Yoghurt & Olive Oil Dressing
For the crab cakes
- 220g of a large tub Clandeboye Greek Style yoghurt (keep the other half for the dressing)
- 200g tinned white crab meat, drained
- 150g pack of cooked prawns
- 150g panko breadcrumbs
- 1 red chilli, very finely chopped (check for heat as they can be quite unpredictable)
- 2 cloves garlic, very finely chopped or minced
- 4-6 spring onions, finely chopped
- 1 egg, lightly whisked
- 1 tsp mixed herbs
- Salt and pepper to season
- Juice and zest of half a lemon (reserve the other half for the dressing)
For the dressing
- 220g yoghurt
- Zest and juice of half a lemon
- 2 TBSP good quality olive oil
- Pinch of chilli flakes
- Salt & pepper to taste
- A bag of salad leaves – use ones with a strong, peppery flavour, for example, Spinach, Watercress, and Rocket mix
- ½ cucumber, sliced into rounds
- -6-8 cherry tomatoes, halved or quartered if a bit bigger
- A punnet of cress for garnish
- 1 red chilli, thinly sliced
- To make the crab cakes: Put the crab meat and prawns in a blender or food processor bowl and pulse once or twice. You can also easily just mince the fish using a large knife on a chopping board.
- Add the 150g panko breadcrumbs, red chilli, garlic, spring onions, egg, mixed herbs, lemon juice, and zest. Season well.
- Use a metal spoon to gently combine the ingredients, until it comes together and is evenly mixed. Cover and place in the fridge for at least an hour (or up to 8 hours, if making ahead) to firm up.
- To cook the crab cakes: Shape the crab cakes into little discs approximately 4cm in diameter and about 2cm deep. Add a neutral tasting oil to a large, non-stick frying pan and carefully fry the crab cakes off in batches – you are aiming for a golden colour on each side. Put on a baking sheet lined with baking parchment.
- To make the dressing: Meanwhile, combine the dressing ingredients by whisking them together (this can be stored in a sealed container in the fridge, too. Just make sure to let it come to room temperature before serving.
- To assemble the dish: Arrange the leaves on a board or platter. Scatter the cucumber and tomatoes over. Heat the crab cakes through in an oven preheated to 200 C for ten minutes.
- Place the warm crab cakes on the salad. Add the chilli and cress at the end as a garnish, just before serving.
- Serve with little bowls of the salad dressing and lemon wedges.
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Twists on classic dishes all crafted with Clandeboye Estate Yoghurt.