Wednesday, August 13, 2014

Crab Cakes with Mayonnaise (Gordon Ramsay)

I know that I can never be an avid foodie...

Reaching out for a bottle of squeezable mayonnaise from my pantry or a supermarket shelf is so much convenient that whisking mayonnaise from scratch...

What if the oil in the mayonnaise split? What if the raw egg makes the mayonnaise go off too quickly? Wait. Wait. Wait. Wait a minute. Am I giving myself excuses for not attempting to make my own mayonnaise from scratch? I think I am.

Geez! I gotta think positive!

Not to defend myself... Imagine. The thought of making my own mayonnaise with Gordon Ramsay's supervision just scare me off completely!!! LOL!

ok. ok... Again, think positively! It will be fun making my own mayonnaise whether if it is going to split or go off easily. I will start by making a small portion in order to cook these crab cakes.

Nice plan!

Without Gordon Ramsay screaming in my face, I think I can handle this... LOL!

Now, check this out! This is my Gordon Ramsay's all time British pub favourite crab cakes made with homemade mayonnaise. Glad that I survive making my own mayonnaise! And, glad that the angry Gordon Ramsay is not in my face... LOL!

All I see is happy faces eating these crab cakes...

Crab salmon potato cakes mayonnaise Gordon Ramsay
Crab cakes with mayonnaise (Gordon Ramsay) 
The crab cakes contain equal amount of crab meat and potatoes.
The potatoes are cooked and mashed.
Crab meat for my husband and son. Salmon for the crab-allergy me.
These are the ingredients that I used to whip my mayonnaise.
This is what I did to continue the cooking of crab / salmon cakes.
Unlike the Japanese potato korokke that I have cooked, these potato cakes are neatly shaped.
Both look the same to me! Accordingly to my husband, they taste slightly different.
This is my salmon cake... Very soft and creamy inside with a nice crusty finish.
Don't forget to enjoy these crab cakes with this really creamy mayonnaise!

After enjoying these crab / salmon cakes, my husband told me that the crab cakes are actually nicer than the salmon ones because the salmon ones have more fishy taste. Then, my son added on by saying that he actually likes the Japanese potato korokke more than these crab cakes. Despite that I tried to defend that this is the classic British way of cooking potato croquettes, we can't help to agree that we have been acclimatized to Asian palate and prefer the Japanese potato korokke more than these crab cakes.

To conclude, we reckon these crab cakes might been different if Gordon Ramsay is a Japanese. Alternatively, we might prefer eating these crab cakes if we are 100% British - LOL!

As for the mayonnaise... Although I really enjoy making my own mayonnaise from scratch, we actually prefer the Japanese Kewpie mayonnaise for its soft creamy and fluffier taste. See. I know that I can never be an avid foodie...

Here's the recipe from the book, Gordon Ramsay's Great British Pub Food
(with my modification in blue)

Serve 6
500g potatoes, peeled
20g butter
(replaced by 1 1/2 tbsp milk powder)
sea salt and black pepper
1 1/2 tbsp olive oil
1 large shallot, peeled and finely chopped
2-3 tbsp mayonnaise (see below)
finely grated zest of 1 lemon
1 tbsp lemon juice
handful of mixed herb sprigs, such as chervil, basil and parsley, chopped
500g white crabmeat
(Due to my allergy to crabmeat, I made 7 crab cakes using 2/3 of the recipe with 2 x 170g crabmeat for my husband and son and made 4 salmon cakes using 1/3 of the recipe with 1 x 130g salmon for me)
25g plain flour
2 medium eggs, lightly beaten
100g fine white breadcrumbs
groundnut oil, for frying (I used rice bran oil)

To serve:
few handfuls of mixed salad and herb leaves
mayonnaise (see below)

Cut the potatoes into even-sized chunks and cook in boiling salted water for 15-20 mins, until soft. Drain and while still hot, press through a potato ricer into a large bowl, or mash well until smooth. Beat in the butter (or milk powder) and a generous pinch each of salt and pepper.

Heat the olive oil in a small pan, then add the shallot with some seasoning and sweat over a medium heat for 6-8 mins, stirring occasionally, until soft and translucent.
Beat the shallot into the mashed potato, then fold through the mayonnaise, lemon zest and juice, and chopped herbs. Season well. Pick through the crabmeat discarding any stray pieces of shell, then stir through the potato mixture. Cover and chill for 30 mins. At this stage, I divided the mixture into 1/3 and 2/3, mix in crabmeat in the 2/3 portion and salmon in the remaining portion.
Divide the mixture into 6 (or 11) even portions and shape into patties. If you wish, use a 7-8 cm pastry ring to neaten the shape. Season the flour with salt and pepper. Lightly coat each patty with seasoned flour, then dip in the beaten egg and finally into the breadcrumbs to coat all over. Arrange them on a tray lined with non-stick baking paper and chill for 30 mins to set the shape, if you have time. Note: I didn't chill the patties and they are soft to handle but overall still ok.

Preheat the oven to 200°C / Gas 6 / 180°C fan forced and put a baking sheet in to heat up. Heat a thin layer of groundnut oil in a large frying pan and fry the crab cakes lightly for 2-3 mins on each side until golden brown.Transfer to the baking sheet and finish cooking in the oven for 8-10 mins.

Place a crab cake on each serving plate and arrange a pile of salad and herb leaves alongside. Add a dollop of mayonnaise and serve at once.

Do-it-Yourself Mayonnaise from this Gordon Ramsay video

3 egg yolks
1 tsp Dijon mustard
300 ml groundnut oil (I use rice bran oil)
salt and pepper to taste

Sit a large bowl on a cloth to stop it moving. Put the egg yolks into the bowl with the Dijon mustard. Season with salt and pepper. Whisk well until smooth.

Gradually, add oil in a slow, steady stream, whisking all the time. The mixture will turn smooth and thick that stands in peaks.

Alternatively, you can use food processor to add oil through the feeding tube while processing the mixture.

Keep mixture in the fridge for 3-4 days.

Note: Using 1/3 of the recipe, I have whisked just enough mayonnaise to cook and serve these crabcakes.

Happy Cooking
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  1. My, my! I so heart you now.. I'm so gonna make these, no, not crab cakes, but salmon cakes.. Coz we seldom eat crabs too, due to allergy and all.. Recipe looks simple to follow, I think can do.. I have everything except mixed herbs and bread crumbs.. No issue, can go grab it anytime from the mart.. Give me these, and I can eat 20!

  2. I would love to try this(crabmeat) and I'm having it with Kewpie.

  3. I just made crab cake 2 days ago! And i'm seriously losing fluid from drooling so badly at your post! I'd love love love to have some of your crab cakes for breakfast right now. :D

  4. Delicious carb and salmon cakes zoe Love it. pinning it.

  5. I LOVE YOUR CRAB CAKES!!!! it's so lovely!!! I LOVE LOVE IT!

  6. Looks very yummy zoe... tempting pictures...!!! A must try on for a lover of crab and potatoes!!!

  7. Crab cake is one of my favourite foods on earth!!!!

  8. True! I'm all for convenience but I like the thought of homemade mayo. I am salivating over this one, Zoe! ^.^

  9. so moist crab cake dear:)perfect texture for it

  10. I love crab cakes, and the salmon ones looks really good too!
    I made some crab cakes a few weeks ago and ate them with mayonnaise too, yum!

  11. I like crabs ... so obviously I'll go for your yummy crab cakes ^-^!

  12. I often make mayo, but always have the commercial stuff in the refrigerator, just because it's convenient. But I'd definitely make my own for these crab and salmon cakes! I love fish/seafood cakes and haven't made any this summer. Yet. ;-) Good stuff -- thanks.

  13. Amazing clicks with a wonderful demonstration...I love the way you explain the posts ,,,happy to visit your blog ...My best wishes for the on going event...Crab and salmon cakes are so so impressive...Happy to follow you :)

  14. Complimenti è un bellissimo modo per far mangiare il pesce a molti bambini!!!!
    Buona serata

  15. Quanti buoni prodotti e che belle polpettine.
    baci e buon ferragosto

  16. Love Maille, Gordon and your crab cakes, Z! They look so creamy. I have to make these, maybe even tonight! xo

  17. Who will say no to this irresistible crab cakes, definitely not me..

  18. Beautiful...and sure looks very creamy! Homemade mayo...thanks for the recipe Zoe.
    Hope you are having a great week :D

  19. Zoe, your crab cakes are so classy! Nice and golden and I wish that I could have some. And wow, homemade mayo! I salute you!

  20. Oh dear Zoe, please do not laugh at me. I've always meant to make crab cakes but the thought of extract the meat from crabs is too daunting. Why had I never thought of using canned crab meat? DUH!!!!

  21. This looks awesome dear! I'd totally kill for a couple of those cakes right now! My mother used to make a fish and potato patty which I loved, totally need to get my hands dirty making a fish cake of some sort!

  22. Zoe, this is one of my favourite snack and it's definitely a pub-worthy snack as well!! I love how you attempt to make the mayonnaise despite all the misgivings about making your own :) It's never that hard if only we try. I'm sure your salmon cakes taste just as great too!

  23. Oooo mayo.. u did a great job. I tried making it once from scratch and failed so reached for a bottle one instead. Haha much easier!