Crab cakes
Spring onion, mashed potato & cayenne
Crab cakes
Makes 10
Cooks In25 minutes plus 30 mins chilling
DifficultySuper easy
Nutrition per serving
Jamie Magazine
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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
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Jamie Magazine
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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.
