A taste of Maine fresh off the boat

Anyone who knows me knows I LOVE food. Whether I’m cooking or I’m out for dinner at a restaurant or a friend’s house I just really love the whole experience of sitting down with a group of friend’s and enjoying a good meal and a nice glass of wine.

Sadly recently I’ve been so busy it feels like I’ve mainly been eating on the go so it was especially lovely to be on holiday last week and be able to take the time just to eat. I went to a friend’s house and she whipped me up crab cakes a New England classic. Here’s the recipe:

What you need to make 6 biggish crab cakes
2 cups crab meat
1 cup of breadcrumbs
1 medium white onion finely chopped
1 small handful of flat leaf parsley
1 large egg
3 tablespoons mayo
2 tablespoons dijon mustard
1 lime/lemon
3 teaspoons of tarragon

The messy bit


1. Make a tarragon, lime mayo but mixing the juice of one lime, mayo and tarragon together. This is also quite nice with lemon so feel free to experiment.
2. Add the mustard, egg, onion and mix together.
3. Roughly chop about a tablespoons worth of flat leaf parsley and add that to the bowl as well and give a good mix.
4. Pour the mixture over the crab meat and give the whole thing a good mix.
5. Add the breadcrumbs and mix. The result should be a damp, but not runny mixture. If it’s too wet add a little extra breadcrumbs and likewise add more lime, tarragon mayo if it’s too dry.
7. Now that your mixture’s ready just take about a handful and press them into the cakes shape, while melting some butter in a medium heat pan.
8. Place the cakes on the pan and fry for around 4 minutes on each side. They should be a golden colour.
9. Done! Serve with a lime/lemon wedge, a spoonful of tarragon, lime mayo or a dijon, honey sauce. Delicious!

So tasty and really easy to do as well. I made them for myself last night and made too much mixture but the great thing is it can be left in the fridge for about two days. I’m probably going to be eating crab cakes for at least the next two nights. Result!