This is a great store cupboard lunch or light dinner. I have been wanting to make an anchovy dressing for ages, the salad tasted like a lighter more flavoursome Caesar salad. Tinned crab is a really easy and cost effective way of having crab cakes I think it is probably cheaper than tuna now. I didn’t have any fresh bread to hand but we do keep panko breadcrumbs in the spice cupboard so I thought I would use those instead and they worked really well. When the crab cakes were setting in the fridge the breadcrumbs went a little soggy so I used extra panko before frying to make sure the cakes were crispy.
For the crab cakes
- 1 leek, finely chopped
- 25g panko breadcrumbs, plus extra to coat outside
- 1 egg lightly beaten
- 1 small tin of white crab meat, shred if lump meat
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp worcester sauce
- crack of salt and pepper
- olive oil for frying
- 1/2 lime quartered, to serve
For the salad
- small bag of rocket leaves
- 8 parmesan shavings (I use a potato peeler)
- 6 cornichons, chopped
- 1 tbsp capers
- 1 tbsp lemon juice
- 1 tsp preserved lemon, chopped (recipe here)
- 2 tbsp olive oil
- 6 anchovies finely chopped or a 2cm squeeze of anchovy paste
- dash of worcester sauce
- crack of pepper
- Add a drizzle of oil to a small frying pan and heat over a medium heat. Add the leeks and sauté stirring continuously until soft and translucent. Set aside to cool.
- In a medium bowl mix 25g of panko, mustard, worcester sauce, lemon juice and the egg together. Add the cooked leeks, a crack of salt pepper and shredded crabmeat and fold lightly to combine. Shape into 6 patties and chill in the fridge covered for at least 30 minutes.
- 5 minutes before crab cakes are set make the salad by adding all of the ingredients except the rocket and parmesan into a jar and shake well to combine. Add the rocket to a bowl add all of the dressing and lightly toss to coat the leaves. Add the parmesan shavings and cover and put in the fridge while you cook the crab cakes so the flavours can combine.
- On a medium plate sprinkle a layer of panko and lightly press each crab cake into them to coat and use your hands to cover the top.
- Heat a tbsp oil in a frying pan over a medium heat once hot, cook the crab cakes for 4 minutes on each side or until brown and crispy. To serve, share the rocket salad between 2 plates add 3 crab cakes and serve with the lime.