Vegetable crab cake with homemade tartar sauce |

Preparation time: 40 min

Preheat your four at 425 °F

• Preperation

  Peel the potatoes and cut into cubes.

  Finely chop the pickles, capers, chives, parsley, tarragon and shallots.

• Crab cake

  In a large stockpot with salted water (10g salt/liter of water), add the potatoes and bring to a boil.  Cook for approximately 15-20 minutes or until they are cooked through.  Once cooked, strain and put in a saucepot.  Mash the potatoes with the butter and season to taste with salt and pepper.

  In a small non-stick frying pan, add a thread of olive oil and sweat the shallots at low-medium heat until translucid, roughly 6-8 minutes.  Add the cooked shallots to the mashed potato mix.  Add the mayonaise, chopped herbs, lemon zest and the lemon juice.  Mix until well encorporated.  Add the large chunks of crab meat.  Seperate the mix into 2-4 parts.

  Using a mold, make nicely shapped patties.

  In one bowl, place the flower.

  Another bowl with the beaten eggs.

  A third bowl with bread crumbs.

  Take a crab pattie and pass it in the flower bowl.  Gently shake it to remove excess flower.  Next, pass it into the egg mixture, making sure it is well coated.  Finally, put the patty in the bread crumbs and again make sure it is well coated.  Place it on a baking sheet with parchement paper.  Repeat this process for all the patties.  Let them cool in the fridge for 30 minutes.

  In a frying pan with a thread of olive oil, on medium heat, fry the patties for roughly 2-3 minutes on each side or until you reach the desired color, a nice golden brown.  Place them back on the baking sheet.

  Once all the patties are on the baking sheet, place them in the oven for 8-10 minutes to finalize the cooking.

• Tartar sauce

  In a bowl mix all of the ingredients and rectify seasoning.