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Darren Simpson

Bacalao y cangejro con papa – Salt Cod, Crab and Potato Cakes with Spiced Mayonnaise

Bacalao y cangejro con papa – Salt Cod, Crab and Potato Cakes with Spiced Mayonnaise
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Darren's best tapas ....

Serves 6

Ingredients

  • 500g salt cod, soaked, poached in milk and flaked
  • 1 live crab, boiled and picked
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 sticks of celery, chopped
  • 1 tablespoon fennel seeds, cracked with the back of your knife
  • 500g floury potatoes, boiled and riced
  • 2 tbsp of small salted capers
  • 1 bunch of coriander, chopped
  • 3 hard-boiled eggs, chopped
  • 1 lemon, zested
  • 3 salted anchovies

The breadcrumb mix

  • 2 eggs, beaten
  • 300g breadcrumbs
  • 5 tbsp of flour

The spiced mayonnaise

  • The juice of 1 lemon
  • 1 organic egg yolks
  • 1 tbsp Dijon mustard
  • Olive oil
  • Salt & freshly ground black pepper
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Method

  1. In a little olive oil sweat the onion, celery, garlic and fennel seeds until soft.
  2. In a large bowl combine the riced potato, crab, chopped coriander, capers, chopped boiled eggs, anchovies and cooked onion, celery and garlic.
  3. Season with salt pepper and a pinch of dried chilli and shape into small patties.
  4. Crumb the crab cakes by lightly dusting with flour, then dipping into the egg mix and finally coating with bread crumbs.
  5. Pan-fry the crab cakes in a little olive oil until golden on each side

The spiced mayonnaise

  1. Whisk the egg yolks with the lemon juice, mustard and salt and pepper.
  2. Slowly drizzle in the olive oil, whisking all the time to form a thick mayonnaise.
  3. Serve the crab cakes with the spiced mayonnaise, coriander leaves and lemon wedges.
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