Crab cakes

Name: Crab cakes
Total time: 25 min
Yield: 10
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

Spring onion, mashed potato & cayenne

Dairy-freedf

Makes 10

Cooks In25 minutes plus 30 mins chilling

DifficultySuper easy

Seafood, Dairy-free, American, Jamie Magazine

Nutrition per serving

Calories

221

11%
Fat

14.1g

20%
Saturates

2.7g

14%
Protein

14.7g

29%
Carbs

9.4g

4%
Sugars

1g

1%
Salt

1.3g

22%
Fibre

0.7g

-

Of an adult's reference intake

Jamie Magazine

By Andy Harris

Tap For Method

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

Tap For Method

Jamie Magazine

By Andy Harris

Tap For Ingredients

Method

Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
Refrigerate for 30 minutes, then shape into 6cm cakes.
Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
Serve with pinches of watercress and a dollop of tartare sauce.