Crab cakes


¼ cupmayonnaise
¼ cupchopped spring onion
2 largeegg yolks
2 tbsfresh lemon juice
4 tbsminced fresh dill
4 tbsminced fresh tarragon
4 tbsminced fresh cilantro
1 tbsWaitorse Dijon mustard
1 tbsfinely grated lemon peel/td>
¼ tspground black pepper
400 gcrabmeat Cooking for Fun
100 gCooking for Fun cooked raw white shrimps, roughly chopped
2 cupspanko
2 tbsbutter
2 tbsolive oil


  1. Mix first 10 ingredients in large bowl. Mix in crabmeat, shrimps and 1 cup panko. Let stand 10 minutes. Form crab mixture into sixteen 2- inch-diameter patties. Press both sides of patties into the remaining panko. Cover the patties with cling film and keep in refrigerator for an hour.
  2. 2 Heat butter and oil in large nonstick frying pan over medium-high heat. Fry crab cakes in batches until golden on both sides about 5 minutes total.
  3. Serve with tomato ketchup and mayonnaise.