Super-snappy crab cakes…
Snap up this crab-cake recipe courtesy of restaurant consultant and promoter Anthony Remedy – whose latest Dublin dining destination, San Lorenzo’s, is serving up modern Italian with a New York twist.
San Lorenzo’s signature crab cakes
The success or failure of crab cakes rests entirely on the quality of the crabmeat; fresh is best but frozen will suffice. But you need to be generous with the crab in the mix. (Serves 4.)
Scroll down for the recipe…
YOU WILL NEED
* 4 medium-sized potatoes
* 250g fresh crabmeat (should be roughly a third of the weight of the potato)
* 10 spring onions, chopped
* a small bunch of flat-leaf parsley, chopped
* zest of 1 lemon
* 1 cup of soft white breadcrumbs
* 1 tsp Thai fish sauce
1 Peel and boil the potatoes. When cooked, mash them and leave completely plain. Allow to cool.
2 Combine the mash with the crabmeat (if you are using frozen, squeeze out any excess water once defrosted).
3 Add the chopped spring onions, chopped parsley, lemon zest and breadcrumbs.
4 Add Tabasco – as much or as little as you like – and the Thai fish sauce.
5 Work the mixture together with your hands gently for about 2 minutes. If it seems a little wet, add more breadcrumbs. Taste the mix and, if needed, add a little salt, bearing in mind crab is salty, and so is the fish sauce.
6 Shape the mix into cakes, about 6-8, depending on the size you want.
7 Gently fry the crab cakes on both sides, in a little oil, until golden brown all over.
8 Serve with mayo and a wedge of lemon.