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Snapper and Crab Cakes

Snapper and Crab Cakes

These Snapper and Crab Cakes make me think of my dad. He has been making the original Rick Stein Crab Cake version for as long as I can remember and they are always a favourite. This version is based off his original recipe with the main seafood coming from the snapper instead of crab. And I’ve added a lighter creamy sauce to go with it as well.

They are the most delightful of fish cakes. Light and almost soft in texture, and full of savoury seafood goodness they are just delicious. And so versatile. Make them as per the recipe and there are a perfect starter or main course meal. Make smaller sized snapper and crab cakes and you have a delicious finger food bite or filling for a lettuce wrap with a dollop of the sauce and a slice of pickle. Just delicious any which way you serve them!

 

 

 

 

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makes 8 cakes
30 minutes + cooling time
Snapper and Crab Cakes

Ingredients

300g cooked snapper (or any other white fish)
100g crab meat (I used a 170g tin, drained)
8 premium or salada biscuits, finely crushed
3 tablespoons good quality mayonnaise (I use Japanese Kewpie mayo)
1 egg
1 tablespoon mustard powder
1 tablespoon lemon juice
2 tablespoons finely chopped flat leaf parsley
About 1 teaspoon Worcestershire sauce
About 1 teaspoon soy sauce
Salt
1/4 cup crème fraiche (or sour cream)
1-2 tablespoons lemon juice, additional
1/2 - 1 teaspoon Dijon mustard
1 tablespoon capers
4 pitted green olives
A small handful of parsley and coriander (or mint or basil)
Olive oil
Vegetable oil for cooking

Instructions

1
Place the cooked fish in the bowl of a food processor and blitz until finely chopped. Alternatively, you can finely chop the fish by hand. Transfer the fish to a medium sized bowl. Add in the crab, parsely and crushed crackers and mix well.
2
In a small bowl, combine the egg, mayo, mustard powder, lemon juice Worcestershire and soy sauces along with a pinch of salt. Mix well to form a thick paste. Add this to fish and crab mixture and mix gently until everything is well combined.
3
Divide the mixture into eight and form into round patties about 1.5-2 cm thick. Place them onto a tray, cover with clingfilm and refrigerate for at least an hour before cooking.
4
While the cakes are chilling, prepare the dressing. Place the herbs, capers and olives on a chopping board and finely chop all together. Place in a bowl with the crème fraiche, lemon juice, mustard, a pinch of salt and a drizzle of olive oil. Mix well to combine and taste. Add more lemon juice, olive oil or salt as required. Set aside until serving.
5
Place a large frying pan over a medium heat and cover the base with a shallow layer of vegetable oil. It should only be a millimetre or two deep. Add the crab cakes to the pan and cook gently for around 3-4 minutes per side. They should be golden and crispy. Depending on the size of your pan, you may need to do this in two batches so as not to overcrowd the pan.
6
Serve the fish and crab cakes immediately with lettuce, pickles, lime edges and a generous serve of the dressing.
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