Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Check through the crab meat and discard any pieces of shell. Drain off any liquid. Then place in a mixing bowl along with the breadcrumbs, parsley, mayonnaise, mustard, ginger, scallions, egg and lemon juice and mix well. Season with salt and black pepper.
Using damp hands, shape the mixture into eight crab cakes. Chill in the fridge for an hour if possible.
To cook: Heat the oil and a knob of butter in a large frying pan over a medium heat and add in half the crab cakes. Fry gently for 4-5 minutes on each side until golden and heated through. Cover with tin foil and keep warm while you cook the remaining crab cakes.
To make the dressing: Meanwhile make up the dressing by putting all the ingredients in a small saucepan. Heat gently for a couple of minutes. Taste and season.
Serve the crab cakes with the dressing spooned around. Delicious with a salad and some crusty bread.
Check through the crab meat and discard any pieces of shell. Drain off any liquid. Then place in a mixing bowl along with the breadcrumbs, parsley, mayonnaise, mustard, ginger, scallions, egg and lemon juice and mix well. Season with salt and black pepper.
Using damp hands, shape the mixture into eight crab cakes. Chill in the fridge for an hour if possible.
To cook: Heat the oil and a knob of butter in a large frying pan over a medium heat and add in half the crab cakes. Fry gently for 4-5 minutes on each side until golden and heated through. Cover with tin foil and keep warm while you cook the remaining crab cakes.
To make the dressing: Meanwhile make up the dressing by putting all the ingredients in a small saucepan. Heat gently for a couple of minutes. Taste and season.
Serve the crab cakes with the dressing spooned around. Delicious with a salad and some crusty bread.
Ingredients
400 g Cooked crab meat
40 g Panko bread crumbs
2 tsp Parsley leaves, chopped
2 tbsp Low fat mayonnaise
1 tbsp Dijon style mustard
2cm piece of ginger, peeled and grated
2 Scallions, finely sliced
1 Egg, beaten
Juice of 1 lemon
Salt and freshly ground black pepper
1 tbsp Olive oil
Knob of butter
2 Tomatoes, deseeded and diced
2 tbsp Lemon juice
1 Garlic clove, peeled and chopped
1 tbsp Parsley leaves, chopped
4 tbsp Olive oil
Method
Check through the crab meat and discard any pieces of shell. Drain off any liquid. Then place in a mixing bowl along with the breadcrumbs, parsley, mayonnaise, mustard, ginger, scallions, egg and lemon juice and mix well. Season with salt and black pepper.
Using damp hands, shape the mixture into eight crab cakes. Chill in the fridge for an hour if possible.
To cook: Heat the oil and a knob of butter in a large frying pan over a medium heat and add in half the crab cakes. Fry gently for 4-5 minutes on each side until golden and heated through. Cover with tin foil and keep warm while you cook the remaining crab cakes.
To make the dressing: Meanwhile make up the dressing by putting all the ingredients in a small saucepan. Heat gently for a couple of minutes. Taste and season.
Serve the crab cakes with the dressing spooned around. Delicious with a salad and some crusty bread.
