Crab Cakes with Spinach and Beurre Blanc

These Crab Cakes are served with spinach and a classic beurre blanc. The beurre blanc is flavoured with shallots, white wine, white peppercorns, brown crab meat, chives, lemon juice and a bay leaf. A great starter or light lunch, delicious!

Ingredients

For the crab cakes:

400g white crab meat
400g cooked potato, riced
½ lemon juice only
2 eggs
Salt and pepper
50g plain flour
50g panko bread crumbs

For the beurre blanc:

50ml white wine vinegar
40ml white wine
1 shallot, peeled and diced
8 white peppercorns
1 bay leaf
1 small bunch chives, chopped
25ml double cream
200g butter diced and chilled
1 small bunch chives, chopped
½ lemon juice only
50g brown crab meat

To serve:

100g baby spinach
15g butter
Salt and pepper

Method

Print Recipe

Heat a deep fat fryer to 170ºC.

Mix together the crab and potatoes, season and add half the lemon juice.

Dust your hands with flour and form the mixture into 8 balls.

Dip in flour, egg and then breadcrumbs.

Fry the balls in batches for 2 minutes until golden brown, then drain on to kitchen paper.

To make the beurre blanc:

Put the vinegar, wine, shallot, peppercorns and bay into a saucepan and bring to the boil. When reduced to a quarter, stir in the brown crab meat, then pass through a sieve and put back in the pan.

Add the cream, bring to the boil then take off the heat and whisk in the butter. Season then add the chives.

Heat the butter in a pan over a medium heat. Add the spinach, season and wilt.

To serve pop 2 fishcakes per portion onto a plate, garnish with spinach and spoon over the beurre blanc.