Gordon Ramsay\'s Great British Pub Food

Crab cakes with mayonnaise

You can use a mixture of white and brown meat for these

crab cakes -just try to ensure that you end up with at least

as much crabmeat as mashed potato. Serve with a mixed

salad for a delectable starter, light lunch or supper.

Cut the potatoes into even-sized chunks and cook in boiling salted

water for '5-20 m inutes, until soft. Drain and while still hot, press

through a potato ricer into a large bowl, or mash well until smooth.

Beat in the butter and a generous pinch each of salt and pepper.

Heat the olive oil in a small pan, then add the shallot with some

seasoning and sweat over a medium heat for 6-8 minutes, stirring

occasionally, until soft and translucent.

Beat the shallot into the mashed potato, then fold through the

mayonnaise, If>...,on zest and juice, and chopped herbs. Season well.

Pick through tl _ crabmeat discarding any stray pieces of shell, then

stir through the potato mixture. Cover and chill for 30 minutes.

Divide the mixture into 6 even portions and shape into patties. If you

wish, use a 7-8cm pastry ring to neaten the shape. Season the flour

with salt and pepper. Lightly coat each patty with seasoned flour, then

dip in the beaten egg and finally into the breadcrumbs to coat all over.

Arrange them on a tray lined with non-stick baking paper and chill for

30 minutes to set the shape, if you have time.

Preheat the oven to 2oo°ClGas 6 and put a baking sheet in to heat up.
Heat a thin laye r of groundnut oil in a large frying pan and fry the crab
cakes lightly for 2-3 minutes on each side until golden brown. Transfer
to the baking sheet and finish cooking in the oven for 8-10 minutes.

Place a crab cake on each serving plate and arrange a pile of salad and

herb leaves a longside. Add a dollop of mayonnaise and serve at once.

SERVES 6

500g potatoes, peeled

20g butter

sea salt and black pepper

11/2 tbsp olive oil

1 large shallot, peeled

and finely chopped

2-3 tbsp mayonnaise

(see page 246)

finely grated zest of

1 lemon

1 tbsp lemon juice

handful of mixed herb

sprigs, such as chervil,

basil and parsley,

chopped

500g white crabmeat

25g plain flour

2 medium eggs, lightly

beaten

lOOg fine white

breadcrumbs (made

from one-or two-day

old bread)

groundnut oil, for frying

TO SERVE

few handfuls of mixed

salad and herb leaves

mayonnaise (see page

246)

CATCH OF THE DAY 103