Spider Crab Fish Cakes

OK — this is the time of year for Spider Crabs — but you don’t see them in our fishmarkets or even Sainsbury’s or Tescos — but you will see them in French markets and supermarkets — more so than normal edible crabs.

The legs are where all the meat is – and if you’ve been diving recently, especially around Portland and Weymouth — you will know that there are some monsters around! – They are well easy to catch — so here’s an easy recipe for you to match anything Dunster can do !

Enough for : 6/8 People

Ingriedients

• 10 Pints of Stella
• 500g spider crab meat (from the Claws)
• 75g breadcrumbs – toasted
• 50g almonds – finely chopped and lightly toasted
• 2 tablespoon fresh parsley
• 6 French beans – finely chopped
• Salt
• Pepper
• 2 onions finely chopped and fried

Sauce

• 4 tablespoon mayonnaise
• 1 egg yolk
• ½ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 lemon – zest and ½ juice
• Pepper
• Groundnut oil

Method

1. Drink 1 pint of Stella
2. Mix crab meat, breadcrumbs, nuts, parsley, French beans, salt, pepper and onions in a bowl.
3. In another bowl mix mayonnaise, egg yolk, cayenne pepper, paprika, zest and juice of lime and pepper. Beat well before pouring into crab mixture.
4. Shape into cakes 2-3 inches in diameter.
5. Heat 2-3 tablespoon of groundnut oil in frying pan.
6. Fry cakes in the oil until they turn a golden colour in about 4-5 mins.
7. Serve with a wedge of lemon.
8. Drink remaining 9 pints of Stella.