Although we had some blessed relief over the weekend from a run of temperatures nudging 40°C (104°F), the heat is creeping up again.
Unfortunately my apartment is sans air-conditioning, which means no oven – or even the stove top for extended periods – to try and keep the temperature at a habitable level.
The worst of the weather has seen me and Bailey stretched out on the bare floorboards, fan on full force with a spray bottle of water close by, and the roman blinds fully down to shut out any wily rays of sunshine.
And out of the two of us, I’m the luckier one – at least I’m not stuck with a fur coat!
Hot weather means fresh eating with minimal prep time, so continuing on with the seafood theme, these golden crab cakes found their way onto my dinner plate this week.
Teamed with a zingy mayonnaise, they were light and tasty and so easy throw together.
crab cakes with zesty dill mayonnaise
adapted from the february 2013 edition of delicious. magazine
500g fresh picked crabmeat
750g (about 4) kipfler potatoes, peeled and cut into chunks
12 small savoury crackers, crushed (I used jatz)
1 tbsp dijon mustard
3 spring onions, thinly sliced
1 egg, lightly beaten
2 tbsp chopped fresh parsley
zest and juice of 1 lime
cracked black pepper
1/2 cup whole egg mayonnaise
1/2 cup thick greek yoghurt
1/3 cup chopped fresh dill
zest from 1 lime
Once cool, mash to an even consistency and add the crab.
Using a fork to flake the crab meat, mix together with the potato and add the spring onions, crackers, mustard, lime juice and zest, egg, parsley and seasonings.
Roll the mixture into small balls and flatten slightly into a pattie shape.
In a large, heavy based frypan place enough oil to shallow fry the crab cakes.
Fry in batches over high heat until golden, crunchy and just browned on each side. Remove and drain on absorbent paper when finished.
To make the mayonnaise, stir together all ingredients and serve immediately with the hot crab cakes.