📝 About This Recipe
Hailing from the historic North Yorkshire coastline, these Whitby Crab Cakes celebrate the prized brown and white meat of the local catch. Unlike their breadcrumb-heavy counterparts, these cakes focus on the delicate, sweet flavor of the crab, bound lightly with buttery mashed potatoes and brightened with fresh parsley and lemon. It is a quintessential British seaside classic that brings the crisp air and salty breeze of the North Sea right to your dinner table.
🥗 Ingredients
The Crab Cake Base
- 450 grams Fresh Whitby Crab Meat (a mix of 70% white and 30% brown meat for depth)
- 250 grams Maris Piper Potatoes (peeled, boiled, and mashed until smooth)
- 3 pieces Spring Onions (very finely sliced)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon English Mustard (for a subtle heat)
- 1/2 Lemon (zested)
- 1 pinch Sea Salt & Black Pepper (to taste)
The Coating & Frying
- 50 grams Plain Flour (for dredging)
- 1 large Free-range Egg (beaten)
- 100 grams Panko Breadcrumbs (for a superior crunch)
- 25 grams Unsalted Butter (for frying)
- 2 tablespoons Vegetable Oil (to prevent butter from burning)
Lemon-Caper Remoulade
- 4 tablespoons Mayonnaise (high quality or homemade)
- 1 tablespoon Capers (drained and chopped)
- 1 tablespoon Gherkins (finely diced)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by boiling the peeled Maris Piper potatoes in salted water until tender. Drain thoroughly and let them steam dry for 5 minutes before mashing until completely smooth. Allow to cool slightly.
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2
In a large mixing bowl, gently flake the white crab meat and add the rich brown crab meat. Be careful not to overwork the meat; you want to maintain some texture.
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3
Fold the mashed potatoes into the crab meat along with the sliced spring onions, chopped parsley, lemon zest, and English mustard.
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4
Season the mixture with sea salt and a generous grind of black pepper. Mix gently with a wooden spoon until just combined.
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5
Divide the mixture into 8 equal portions. Shape each into a neat patty, roughly 2cm thick. Place them on a tray lined with parchment paper.
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6
Chill the patties in the refrigerator for at least 30 minutes. This is crucial as it helps them firm up and prevents them from falling apart during frying.
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7
Set up three shallow bowls for the coating: one with flour, one with the beaten egg, and one with the panko breadcrumbs.
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8
Take each chilled crab cake and coat it lightly in flour, then dip into the egg, and finally roll in the panko breadcrumbs until evenly coated.
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9
Prepare the remoulade by whisking together the mayonnaise, capers, gherkins, and lemon juice in a small bowl. Set aside.
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10
Heat the butter and vegetable oil in a large non-stick frying pan over medium heat until the butter begins to foam.
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11
Fry the crab cakes in batches for 3-4 minutes on each side until they are deeply golden brown and heated through to the center.
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12
Drain the cooked cakes briefly on paper towels to remove any excess oil before serving immediately.
💡 Chef's Tips
Always use the freshest crab meat possible; if you can't find Whitby crab, any high-quality dressed crab will work. Ensure the mashed potatoes are very dry; wet potatoes will make the cakes mushy and difficult to handle. Don't skip the chilling step, as the cold temperature sets the starches and proteins, ensuring the cakes hold their shape in the hot pan. If you prefer a gluten-free version, swap the flour for cornflour and use gluten-free breadcrumbs. Avoid overcrowding the pan while frying to ensure the temperature stays high enough for a crisp exterior.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Chablis or a dry English sparkling wine. Accompany with a simple watercress and radish salad dressed in a light vinaigrette. A side of minted mushy peas adds a traditional British touch to the plate. Serve as an appetizer with a wedge of fresh lemon and the homemade remoulade on the side. For a lighter lunch, serve two cakes atop a bed of buttery sautéed samphire.