This delicious recipe for crabcakes has quite a journey behind it, linking Bridlington’s tasty crab to Tickton Grange, near Beverley, to the Royal Family. Get your hands on some local crab and cook them to make your own noble loved ones feel like VIPs.
Ingredients
- 1 large brown crab (over 1kg)
- 600g peeled potatoes
- 50g of fresh dill, coriander, parsley and/or chives
- 1 lemon and 1 lime
- Small pinch of paprika
- Large pinch or two of ground sea salt.
- 200g of breadcrumbs
- 1 egg
- 50g of flour
Equipment
You will need a large mixing bowl, a small bowl, a large saucepan that will fit your crab, a good-sized frying pan, a set of knives and a masher. A juicer and a pastry brush are optional but helpful.
Method
- Boil the crab in salted water for 20 minutes, or more for larger crabs, ensuring your crab is completely covered. Set aside to cool, conserving water.
- While the crab cools, chop and boil your potatoes for 15 minutes, and mash.
- Dress the crab (method here), removing all the meat from the body and claws.
- Finely chop your herbs and juice your lemon and lime. The juices can be mixed.
- In a large bowl, mix your crab meat, mashed potato, herbs, fruit juice, paprika and salt.
- Shape into cakes according to your size preference.
- Beat your egg to create an egg wash.
- Cover cakes all over with flour, then half the egg wash, then half the breadcrumbs.
- Egg wash again with the remaining egg, and cover with remaining breadcrumbs.
- Pan fry in 10g of oil and 20g of butter until golden brown on both sides and searing hot.
- Serve your crabcakes! For an extra zing, mix the zest of your lemon and lime with mayonnaise according to taste and serve on the side.
Mr. Nowell and East Yorkshire’s Quality Shellfish
This delicious recipe for crabcakes was provided to Independent Shellfish courtesy of Seafish and David Nowell, Food Executive at Tickton Grange, East Yorkshire.
David was very vocal in his discussion of the local sea’s bounty when he talked to Seafish, saying; “The availability of fish and shellfish from our East Yorkshire coast is too good an opportunity to miss, and we have Skipsea-beach-caught seabass, and Bridlington lobsters and crabs delivered regularly. This is the very best quality fish and shellfish in the world.”
Do you agree with David, and is his recipe tasty enough to satisfy the demanding palates of the royals? Let us know by emailing info@independentshellfish.co.uk. You can also discuss orders and any questions on this email, or by calling 07771 881675.