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Crab cakes, as with most meaty things, are really all about the texture and the seasoning. Banana blossom is the perfectly soft ‘pulled meat’ texture here; Old Bay seasoning is the key to the flavour. Serve for friends and watch those socks get knocked right off.

You will need

Makes 12

  • 120g salted crackers
  • 2 tomatoes, diced
  • 1 spring onion, roughly chopped
  • 1 1/2 teaspoons cornflour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon white vinegar
  • 4 teaspoons shredded nori
  • 1 teaspoon vegan Worcestershire sauce
  • 1 1/2 tablespoons Old Bay Seasoning
  • 260g tinned banana blossom, drained from 510g tin
  • Canola oil, for shallow-frying
  • Lemon wedges, for serving (optional)

Tartare Sauce

  • 230g dill pickles (gherkins), finely chopped
  • 2 tablespoons finely chopped dill fronds
  • 1 cup vegan mayonnaise
  • 2 teaspoons freshly squeezed lemon juice, or to taste
  • 1 teaspoon Dijon or American mustard, or to taste
  • 1 teaspoon caper brine, or to taste

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10 mins to prep

5 mins to cook

Step 1

Crush the crackers into a fine dust using either a food processor or in a zip-lock bag with a rolling pin and lots of gusto. Transfer to a large bowl.

Step 2

Cut the banana blossom into small pieces, then run under tap water and wring out excess liquid from the mixture to remove the brine flavour.

Step 3

Process the tomato, spring onion, mustard, Tabasco, vinegar, nori, Worcestershire sauce and Old Bay Seasoning in the small bowl of a food processor.

Stir the crushed crackers through the mixture before mixing in the chopped banana blossom.

Lastly, stir through the cornflour and set aside for 15 minutes.  

Step 4

Roll the crabless cake mixture into 12–14 balls and press down lightly to make mini cakes.  

Step 5

Heat 1 cm of canola oil in a large frying pan over high heat. Working in batches, add the cakes to the oil, flattening further with a spatula if desired before spooning some hot oil over the top. Cook for about 1 1/2 minutes each side, until crisp and golden brown. Transfer to a plate lined with paper towel to drain.

Step 6

To make the tartare sauce, combine the dill pickle and dill in a small bowl. Stir through the mayonnaise until well combined. Gradually add the remaining ingredients, tasting and adjusting the flavour as you go until you reach a balance you are happy with.

Serve the cakes with a fresh salad greens, lemon wedges, and tartare sauce. 

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