Crab Cakes with Tartare Sauce

Ingredients to make 8

• 675g

  Fresh crab meat
• 1

  Egg, beaten
• 2 tbsp

  Mayonaise
• 1 tbsp

  Worcestershire sauce
• 1 tbsp

  Sherry
• 2 tbsp

  Fresh parsley, finely chopped
• 1 tbsp

  Fresh chives, finely chopped
• 3 tbsp

  Olive oil
• Salt and freshly ground black pepper
• For the Sauce

• 250ml

  Vegetable oil
• 1

  Egg yolk
• 1 tbsp

  White wine vinegar
• 2 tbsp

  Dijon mustard
• 2 tbsp

  Fresh lemon juice
• 20g

  Spring onions, finely chopped
• 2 tbsp

  Capers, drained and chopped
• 4 tbsp

  Fresh parsley, finely chopped
• -

  Few sour dill pickles, finely chopped

Approximate Times

• Preparation :

  1 hour
• Cooking :

  Less than 10 minutes

Method

1. Remove any shell or cartilage from the crab meat.
2. In a mixing bowl, combine the beaten egg with the mayonaise, worcestershire sauce, sherry and herbs. Season with salt and freshly ground black pepper. Gently fold in the crab meat. Divide the mixture into eight portions and gently form each one into an oval cake. Place on a baking sheet between layers of parchment and chill for 1 hour.
3. Meanwhile make the sauce. In a bowl, beat the egg yolk. Add the vinegar, mustard and salt and pepper, and whisk for 10 seconds. Whisk in the oil in a slow, staedy stream.
4. Add the lemon juice, spring onions, capers, pickles and parsley and mix well. Check the seasoning. Cover and chill for at least 30 minutes.
5. Pre-heat the grill. Brush the crab cakes with the olive oil. Place on an oiled baking sheet, in one layer. Grill 15cm from the heat until golden brown, about 5 minutes on each side. Serve the crab cakes hot with the tartare sauce.