Crab cakes are one of my ultimate favourite things. But unfortunately I had to give up ordering them in restaurants.
All too often I’d get presented with a gelatinous lump of something that looked more acquainted with the factory floor than the sea.
So now crab cakes are one of those things I make for myself. But sometimes a girl gets bored of the same old, same old (except when it comes to ice cream of course. That stuff never gets old) so I mixed it up here by using cassava as the base ingredient.
Cassava, a root veg grown in warm climates, is also known as yucca. Whatever you call it, it’s delicious and blends well with crab. This is a great basic recipe that allows for meddling.
Next time I’ll probably put some chili in there to give it an extra punch. I invite you to go crazy – some of the best culinary inventions came from spontaneous discoveries…like ice cream. Actually probably not ice cream, it’s just that now I’ve got ice cream on the brain.
Crab & Cassava Fritters (makes 4-6)
- 1 small cassava/yucca root, peeled and diced
- 4 oz shredded, white crab meat
- 1 tbsp stoneground yellow mustard
- 1 tbsp mayo
- 1 tsp lemon juice
- 1/4 tsp cayenne pepper
- 2 tbsps coconut oil
- Place the cassava in a pot of salted water. Cover and bring to a boil. Let simmer for 30 minutes until soft.
- Drain and season well. Mash together with the mustard and mayo. Set aside to cool.
- Stir in the crab meat, lemon juice and pepper. Put the mash in the fridge for at least 15 minutes (up to 30 mins if you can spare the time as this helps your fritters hold together).
- Heat the coconut oil in a frying pan. Scoop out a tbsp of mash, form into a ball and place in the pan, gently press down so it spreads slightly to form a patty and repeat until the mixture is used up (mine made 6 so I did them in batches). Fry for 2 minutes on each side until brown.
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