250g potatoes, diced
300g white crabmeat
1 tbsp capers, drained and finely chopped
1 tbsp chopped chives
zest and juice 1 lemon, plus extra wedges to serve
small bunch dill, finely chopped
4 tbsp good-quality mayonnaise
2 tbsp gluten free plain flour
1 egg, lightly beaten
85g dried gluten free breadcrumbs
sunflower oil, for shallow frying
Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
In a large bowl mix the crabmeat, capers, chives, lemon zest and half the juice with half the dill.
Stir in the mashed potato with some seasoning, then shape into 12 neat round patties.
Transfer these to a plate and put in the fridge for 20 mins to firm up.
To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
Put the gluten free flour, egg and gluten free breadcrumbs on 3 separate plates.
Dust the crab cakes all over with the gluten free flour, then dip into the egg and finally coat with breadcrumbs.
Add enough sunflower oil to a shallow frying pan to come about 1cm up the side.
Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches.
Cook for about 3 mins on each side until they are crisp and golden.
Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm – or serve right away with dill mayonnaise and extra lemon wedges.
Recipe adapted from: Good Food