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Crab cakes
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Total Time:
25 minutes
25 minutes
Ingredients:
- 3 spring onions
- ½ a bunch of fresh flat-leaf parsley
- 1 large free-range egg
- 750 g cooked crabmeat from sustainable sources
- 300 g mashed potatoes
- 1 teaspoon ground white pepper
- 1 teaspoon cayenne pepper
- plain flour for dusting
- olive oil
- watercress
- tartare sauce
Instructions:
- Finely chop the spring onions and parsley, then beat the egg. In a bowl, combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne, and egg with a pinch of sea salt. Refrigerate for 30 minutes, shape into 6cm cakes, then dust with flour. Shallow-fry in oil over medium heat for about 5 minutes on each side until golden-brown. Serve with watercress and tartare sauce on the side.
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