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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
ingredients
• 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