Crab cakes


¼ cup mayonnaise
¼ cup chopped spring onion
2 large egg yolks
2 tbs fresh lemon juice
4 tbs minced fresh dill
4 tbs minced fresh tarragon
4 tbs minced fresh cilantro
1 tbs Waitorse Dijon mustard
1 tbs finely grated lemon peel/td>
¼ tsp ground black pepper
400 g crabmeat Cooking for Fun
100 g Cooking for Fun cooked raw white shrimps, roughly chopped
2 cups panko
2 tbs butter
2 tbs olive 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.