• bay leaf 1 bay leaf
  • breadcrumbs 50g breadcrumbs (look out for crispy Japanese-style Panko ones)
  • butter 300g butter, cut into small cubes
  • crabmeat 500g white crabmeat
  • dijon mustard 1 tbsp Dijon mustard
  • double cream 3 tbsp extra-thick double cream
  • egg 1 egg
  • fresh parsley handful chopped parsley
  • juice of lemon juice 1 lemon
  • mayonnaise juice 1½ lemons
  • olive oil 50g mayonnaise
  • shallots 5 tbsp olive oil
  • thyme 3 shallots, diced
  • white wine 1 sprig thyme
  • worcestershire sauce 350ml white wine
  • 1 tsp Worcestershire sauce
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How to make it

  1. To make the crabcakes: mix together the mayonnaise, egg, Old Bay seasoning, if using, Dijon mustard, Worcestershire sauce, lemon juice and parsley. Fold crabmeat into the mix, then add the breadcrumbs. Chill for 20 mins before shaping into 6 equal-sized cakes.
  2. Heat oven to 190C/fan 170C/gas
  3. Heat a large ovenproof frying pan, add the olive oil and brown the crabcakes on each side. Then transfer to the oven for 10 mins or until cooked through. To make the butter sauce: boil the white wine, shallots, thyme and bay leaf until reduced to about 3 tbsp.
  4. Add the cream and bring back to the boil.
  5. Remove from the heat and slowly add the butter, whisking all the time. Finish the sauce with fresh lemon juice and season to taste. To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.