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Serves 4
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For the crab cakes:
For the hollandaise:
To serve:
- Boil the potatoes in a large pan of salted water for 15 minutes, then drain and leave to steam dry back in the pan for five mins. Mash, then leave to cool.
- In a large bowl mix the crabmeat, spring onions, lemon zest, lemon juice and dill. Stir in the mashed potato and season well.
- Shape the mixture into four large patties. Refrigerate for 20 minutes.
- Meanwhile, make the hollandaise. Whisk the vinegar and egg yolks for two minutes in a bowl set over a saucepan of simmering water. Slowly whisk in one cube of butter until melted.
- Continue whisking in the butter, bit by bit, until the sauce has a mayonnaise-like texture (this will take about 10 minutes). Remove from the heat and season to taste.
- Put the flour, egg and breadcrumbs onto three separate plates. Dust the crab cakes all over with the flour, then dip into the egg and coat with breadcrumbs.
- Heat enough oil in a frying pan to come about 1cm up the side. When hot, cook the crab cakes for 3-4 minutes per side until golden brown. Keep warm.
- Bring a saucepan of water to the boil, then reduce to a medium-low heat. Add half a tablespoon of vinegar to the pan, then use a slotted spoon to swirl the water into a whirlpool. Break an egg into a teacup, then slide gently into the swirling water.
- Cook, without stirring, or 3-4 minutes, until the white is set but the yolk looks runny. Repeat with the remaining eggs and vinegar.
- Top each crab cake with a poached egg, hollandaise and chopped chives. Serve warm with lemon wedges, roasted new potatoes and asparagus
Nutrition Facts
Per serving:
391kcals, 27.5g fat (12.2g saturated), 23.7g carbohydrates, 3.8g sugars, 15.2g protein, 2.6g fibre, 0.835g sodium
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