Crunchy Crab Cakes with Lemon Butter Sauce

Preheat your oven to 200°C (400°F).

Scrub the potatoes, prick them with a fork, and sprinkle with rock salt. Bake for about 45-60 minutes or until tender. Let them cool slightly, then peel and mash.

Make the Crab Cake Mixture:

In a large bowl, combine the mashed potatoes, crabmeat, spring onions, dill, capers, gherkins, plain flour, salt, and freshly ground black pepper. Mix well to combine.

Form the Crab Cakes:

Shape the crab mixture into small patties and set aside on a plate.

Coat the Crab Cakes:

Dip each crab cake into the beaten egg mixture, then coat with panko breadcrumbs. Set aside on a plate until ready to fry.

Fry the Crab Cakes:

Heat oil in a deep frying pan over medium heat. Once hot, carefully add the crab cakes in batches, frying until golden brown and crispy on both sides (about 3-4 minutes per side). Drain on paper towels.

Prepare the Lemon Butter Sauce: