Jono & Jules do food & wine

Always nice to have leftover crab and this handy recipe is both easy to make and a delight to eat. It can be made ahead of time if you like and cooked from chilled. We’ve put a stash in the freezer for a treat on another night too.

Wine Suggestion: for some reason this always feels so summery, so we think the matching wine needs to taste the same. We’ve been tasting a few different whites from Ribeiro and Bierzo in north western Spain recently, notably made from Treixadura, Godello, Loureiro and Albilla. They’re nice and light when they use a bit of lees contact, but very little, or no oak. Tonight the Dominio de Tares La Sonrisa, a Godello that is equally at home on a beach somewhere as it is at home, late at night, eating crab cakes.

Crab cakes with dill mayonnaise – serves 4 as a starter 

• 250g potatoes, diced
• 300g white crabmeat
• 1 tbsp capers, drained and finely chopped
• 2 scallions, finely chopped
• zest and juice of a lemon, plus extra wedges to serve
• small bunch of dill, finely chopped
• 4 tbsp mayonnaise
• 2 tbsp plain flour
• 1 egg, lightly beaten
• 85g dried breadcrumbs
• sunflower oil, for shallow frying

Boil the potatoes in plenty of salty water for about 15 minutes or until tender, then drain and leave to steam dry in the pot for a few minutes. Mash and leave to cool.

Mix the crabmeat, capers, scallions, lemon zest, half the lemon juice and half the dill, in a large bowl. Stir in the cooled mash and season, then make into 12 round cakes. Transfer to a plate and put in the fridge for 20 minutes to firm up a bit.

Make the dill mayonnaise by mixing the mayonnaise with the remaining lemon juice and dill. Keep in the fridge until needed.

Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes with the flour, then dip in the egg and finally in the breadcrumbs to coat.

Add sunflower oil to a shallow frying pan until it comes about 1cm up the side. Heat the oil, then cook the crab cakes for about 3 minutes on each side or until crispy and golden. You will probably have to do this in batches. Drain on kitchen paper, then serve with the dill mayonnaise and some lemon wedges.

(Original recipe from BBC Good Food)