James Martin Lemon Mayonnaise Food

CRAB CAKES WITH DILL MAYONNAISE

Crab cakes with dill mayonnaise image

Little fish favourites, perfect for dipping at parties or as a smart starter

Provided by James Martin

Categories Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 11

Ingredients

250g potatoes , diced
300g white crabmeat
1 tbsp capers , drained and finely chopped
2 spring onions , finely chopped
zest and juice 1 lemon , plus extra wedges to serve
small bunch dill , finely chopped
4 tbsp good-quality mayonnaise
2 tbsp plain flour
1 egg , lightly beaten
85g dried breadcrumbs
sunflower oil , for shallow frying

Steps:

Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm - or serve right away with dill mayonnaise and extra lemon wedges.

Nutrition Facts : Calories 448 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.65 milligram of sodium

LEMON MAYONNAISE

Lemon Mayonnaise image

Use a less expensive mild olive oil. *See variations for roasted garlic mayonnaise and red pepper mayonnaise.

Provided by ratherbeswimmin

Categories Very Low Carbs

Time 15m

Yield 2 cups

Number Of Ingredients 5

Ingredients

5 large egg yolks
1 1/2 tablespoons water
1 lemon, juice of
2 teaspoons salt
1 3/4 cups olive oil

Steps:

In a blender, set a low speed, combine the egg yolks, water, lemon juice, and salt.
Partially cover the open blender with a towel to cut down on spatter and increase speed to high.
Begin adding olive oil in a slow, steady stream (this should take 5-7 minutes).
As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen.
Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.
Store the mayonnaise in a bowl covered with plastic wrap or in a plastic container with a tight fitting lid up to 4 days.
*Roasted Garlic Mayonnaise: follow the above recipe, adding 1/4 cup recipe #232091 (Balsamic Roasted Garlic) after the mayonnaise has come together.
*Red Pepper Mayonnaise: add 1/4 cup Peperonata (recipe #225648) after the mayonnaise has come together.

Nutrition Facts : Calories 1813.5, Fat 200.3, SaturatedFat 30.2, Cholesterol 524.5, Sodium 2350.1, Carbohydrate 3.5, Fiber 0.1, Sugar 0.8, Protein 6.8

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