Categories: July, picnic

Ingredients

• 350g good-quality mayonnaise
• 4 tbsp soured cream
• 1/2 tbsp Dijon mustard
• 1 egg, beaten
• 900g fresh white crab meat, drained
• finely grated zest of 1 lemon, plus wedges to serve
• 1 spring onion, trimmed
• 2 cornichons
• 4 pitted green olives
• leaves of 2 fresh tarragon sprigs
• 1 small anchovy fillet in oil, drained
• 75g half-fat crème fraîche
• lemon juice, to taste

Directions

1. Make the tartare sauce. Put the onion, cornichons, olives, tarragon and anchovy on a chopping board and finely chop. Put into a bowl. Add 200g mayonnaise and the crème fraîche and mix together. Season to taste with lemon juice, salt and black pepper. Chill until needed.

2. Preheat the oven to 220˚C/fan 200˚C/gas 7. Make the crab cakes. Stir together the remaining mayonnaise, soured cream, mustard and egg, then season with pepper. Gently fold in the crab meat and lemon zest – the mixture will be a little wet. Using your hands, shape into 12 crab cakes.

3. Pop 2 non-stick baking trays in the hot oven for 5 minutes to heat up. Place the crab cakes on the trays, spaced apart. Cook for 20 minutes, turning halfway, until golden. Remove from the oven and set aside to cool.

4. Put the crab cakes and tartare sauce into separate containers. Serve with salad and lemon wedges to squeeze over. Also great served hot.

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