Crab cakes

Crab cakes

main courses | Makes about 10

1. Combine the crab cake ingredients in a bowl with a little salt. Refrigerate for 30 mins then shape into 6cm cakes. Dust with flour then shallow-fry in olive oil over medium heat for about 5 minutes each side or till golden brown.


Photo Sam Stowell

from Issue 3


750g cooked crabmeat
300g mashed potatoes
3 spring onions, chopped
2 tbsp finely chopped flat-leaf parsley
1 tsp each ground white pepper and cayenne
1 beaten egg
flour, for dusting
olive oil, for frying
watercress and tartare, to serve

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